Beef Stew
Winter is coming.
Full Recipe Video:
Servings: 6
Ingredients:
5 carrots, peeled and rough chopped
1 yellow onion, chopped
5 Yukon Gold potatoes, peeled and chopped
2 lbs. stew meat, cut into 2” pieces (see notes)
Salt, pepper, & garlic powder
4 tbsp. all-purpose flour
Olive oil
1/2 cup red wine
6 cups beef broth/stock
2 stalks fresh rosemary
2 stalks fresh thyme
1 lb. frozen peas (can use fresh if desired)
Slurry of cornstarch & water (optional)
We like to chop all our veggies first and set them aside.
Put stew meat in a large bowl. Add salt, black pepper, and garlic powder to taste. Coat with flour. Stir so all pieces are seasoned and floured evenly.
Coat bottom of Dutch oven with olive oil. Set to medium heat. Once oil is warm, add onion. Cook down for about a minute as onion starts to get tender.
Add in beef pieces. Stir together with onions and lightly brown beef for about a minute. We don’t want beef cooked all the way, as it will cook further in the broth.
Remove beef & onion to a large bowl. Deglaze the pot with red wine, scraping the bottom.
Cook down for about a minute and add beef and onions back to pot. Stir into red wine.
Add beef broth or stock.
Add chopped potatoes and carrots to broth.
Add rosemary and thyme.
Season lightly with salt, pepper, and garlic powder. You can season more at the end of cooking, if desired.
Cover and simmer for 1.5 - 2 hours. Meat should be very tender when done.
Add peas. Peas will cook pretty quickly - continue to simmer stew until peas are tender.
If you would like to thicken your broth, mix about 1 tsp. cornstarch with a little water to create a slurry. Stir into broth.
Serve piping hot with a nice piece of bread!
Notes:
We suggest using a premium quality beef for this recipe from a butcher. Inexpensive chopped meat from the grocery store will be very chewy and ruin your dish. We also ask the butcher to chop the stew meat for us.
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