Rich and Hearty Beef stew
Rich and hearty beef stew filled with vegetables, potatoes and big chunks of beef! This stew is the perfect thing to keep you warm on a cold evening!
Equipment
- 1 Stock Pot 6 Qts or larger
Ingredients
- 1½-2 Lbs Stew Meat 1 inch cubes
- ½ tsp salt
- ½ tsp pepper
- 2-3 Tbsp All purpose flour
- 2 Tbsp Oil I use grapeseed or avocado
- 3 Large Carrots diced
- 5 Celery Stalks diced
- 1 Med Onion diced
- 4 cloves Garlic minced
- 2 tbsp Tomato Paste
- 3 Tbsp Flour
- 3 Qt Stock Chicken or Beef would be best
- ¼ Cup Red Wine
- 2 Bay Leaves
- 1 Sprig Fresh Rosemary
- 5-6 Sprigs Fresh Thyme
- 2 Med Potatoes Peeled and Diced
- ¾ tsp Salt
Instructions
- If your meat isn't cubed, cut it into 1"cubes. Season the meat with salt and pepper and dust with 2-3 tbsp of flour.
- In a large pot on medium high heat, heat up the oil until its glistening then brown the floured meat until it is crispy all around. No need to cook it through at this stage, just get it nice and golden. Set aside.
- In the same pot, sweat your celery, onion, carrot and garlic until translucent. Next, add in the tomato paste and stir it around to coat the vegetables.
- Add in the 3 tbsp of flour and make sure everything is evenly coated then add in the red wine and stock, stir and bring to a simmer.
- Add back in the meat and bay leaf and continue to simmer on low heat for 2.5 to 3 hours. Keep an eye to make sure it doesn't get to a rapid boil if it does, you may need to add a bit of water to get back to the proper stew consistency.
- After the 2.5 to 3 hours add in your diced potatoes, fresh herbs and salt and simmer for an additional 30 minutes to an hour. Your potatoes should be soft but not mushy and the meat should be tender and falling apart.
- Adjust seasoning as necessary with salt and pepper and enjoy!!