Hearty Beef Stew (Printable Version)
This hearty beef stew blends juicy beef, soft carrots, and potatoes in a rich, flavorful broth. A cold weather favorite!
# What You’ll Need:
01 -
2 teaspoons of salt.
02 -
1/4 teaspoon ground black pepper.
03 -
4 cloves of garlic, whole.
04 -
5 minced garlic cloves.
05 -
1 bunch of fresh thyme.
06 -
1 cup diced celery.
07 -
4 cups beef stock, extra if needed.
08 -
2 tablespoons tomato paste.
09 -
3 bay leaves.
10 -
1 medium onion, diced small.
11 -
2 tablespoons Worcestershire sauce.
12 -
2 pounds of stewing beef, trimmed and cut to 2-3 inch chunks.
13 -
1 cup red wine.
14 -
1 pound baby potatoes, skin off and cut in half.
15 -
1/4 cup flour.
16 -
4 medium carrots, sliced into 1/4-inch rounds.
17 -
2 tablespoons butter, unsalted.
18 -
4 tablespoons vegetable oil.
19 -
8 ounces baby Bella mushrooms, stems gone and caps cut in half.
20 -
Fresh parsley for topping.
21 -
1 onion, quartered.
# Step-by-Step Guide:
01 -
Toss the beef pieces in a bowl with the flour, salt, and pepper until they're lightly coated.
02 -
Warm 2 tablespoons of oil in a large Dutch oven or heavy-duty pot over medium-high heat. Sear some of the beef cubes on all sides, working in batches so the meat browns nicely. Move each batch to a plate and wrap it loosely with foil. Add a little more oil if needed as you go.
03 -
Set the stove to medium and pour the red wine into the pot, stirring to free up the tasty bits stuck on the bottom.
04 -
Drop the butter into the pot. When melted, toss in the diced onion and minced garlic, stirring for a minute or so until you can smell their aroma.
05 -
Pour in the Worcestershire and beef broth, then stir in the tomato paste. Return the beef to the pot along with the whole garlic cloves, quartered onions, thyme, and bay leaves.
06 -
Cover the pot and leave it on low heat for about 90 minutes, letting the broth simmer. Skim off any foam or fat from the top now and then.
07 -
Heat the oven to 300°F. Remove the thyme and bay leaves from the pot. Stir in the potatoes, celery, mushrooms, and carrots.
08 -
Put the lid on the pot and slide it into the oven. Leave it to bake for about an hour, checking that the veggies are tender and adding more broth or water if it starts to dry out.
09 -
When the stew is done, taste and adjust the salt or pepper. To thicken a thin stew, mix a cornstarch slurry and stir it into the pot. Let it bubble for 2 minutes to thicken.
10 -
Dish up the stew while it's hot and scatter fresh parsley on top to garnish.
# Additional Notes:
01 -
This hearty dish is great for colder days. Use cornstarch slurry to get a thicker texture if that's your thing.
02 -
Store leftovers in the fridge or freezer and warm it up slowly for an easy, delicious meal later.