Classic Beef Stew

Beef Stew

Beef Stew

I think of November as comfort food month, so I thought I’d kick things off by making some beef stew. It’s easy, healthy and relatively affordable. What more could you want?

Time-saving tips:
Buy beef cubes pre-cut
Buy baby carrots and throw them in whole
Buy little red potatoes and just slice them in half

Ingredients

2 Tbsp extra virgin olive oil
3 cloves garlic, minced
2 lbs Beef Chuck cut into 1 inch pieces (you can buy it that way at the store)
2 Tbsp unsalted butter
1 large onion, chopped
1/4 cup flour
2 cups beef stock
1 cup red wine
1 Bay leaf
2 tsp dried thyme
Salt and pepper to taste
1 can (14.5 oz) ready-cut diced tomatoes
3 cups baby red potatoes, cut in half
1 bag (16 oz) frozen peas, thawed

1. Heat olive oil in dutch oven over medium heat. Add garlic and sautée for 1 minute.

Garlic in olive oil.

Garlic in olive oil.

2. Season beef with salt and pepper. Coat beef with light dusting of flour. Add beef to the pan.

Beef browning. Dont overcrowd it like i did.

Beef browning. Don't overcrowd it like i did.

Don’t overcrowd the beef. I overcrowded it and you can see, it started to steam as it released its moisture. For the beef to brown properly, you should add it in several batches so that each piece has room around it.

The beef started to steam because it was overcrowded in the pan.

The beef started to steam because it was overcrowded in the pan.

3. Remove the beef and set aside. Add the butter to the pan (it will deglaze the yummy brown bits) and then add the onion.

Sautée the onions until they soften, about 8 minutes.

Sautée the onions until they soften, about 8 minutes.

Sautée the onions until they are soft, about 8 minutes.

Onions are transulcent and almost ready.

Onions are transulcent and almost ready.

4. Let the onions start to brown and caramelize. Then add the flour and stir continuously for 2 minutes, blending it with the butter and onions completely and letting it brown. This will help the sauce thicken properly later.

Onions are browned and ready.

Onions are browned and ready.

5. Add the red wine and scrape the brown bits off the side of the pan. Add the beef stock, Bay leaf, and thyme and bring to a simmer. Add the meat back into the pan and bring to a simmer again.

Add beef stock, bay leaf and thyme.

Add beef stock, bay leaf and thyme.

6. Add the tomatoes.

Add the tomatoes

Add the tomatoes

7. Reduce the heat, cover partially and simmer 2 hours will make the meat nice and tender.

Simmer for hours.

Simmer for hours.

8. Add the carrots and bring back to a simmer.

Add the carrots and bring back to a simmer.

Add the carrots and bring back to a simmer.

9. Add the potatoes and simmer for 45 minutes to an hour.

Add the potatoes and simmer for another 45 minutes to an hour.

Add the potatoes and simmer for another 45 minutes.

10. You don’t want the peas to get mushy, so add these about 5 minutes before you’re ready to remove the stew from the heat.

Add the peas at the very end just to heat through.

Add the peas at the very end just to heat through.

11. You can remove from the heat up to 10 minutes before you’re ready to serve it.

Beef Stew

Beef Stew

Serve with good, crunchy bread.

Beef Stew

Beef Stew

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