Beef Stew

This beef stew is a wonderful pot of goodness that feels like home. There is nothing fancy about it, but it gives back the love you put into it. Since I like to cook stews for 2-3 hours, they are perfect for a Sunday afternoon and leftovers are a blessing on Monday. Sometimes the most difficult decisions of the week are what to have for dinner.

Depending on how you were raised, you may like your beef stew thin or you may like it thicker. I am the latter. So at the end, I wanted my stew a little thicker so I whipped up a cornstarch slurry (cold water and cornstarch) and tossed it into the large pot. It is an instant thickener and has saved my life many times.

Make this your own by adding different ingredients- tomatoes, green peas and/or sweet potatoes work well. I have also swapped the beef for lamb with excellent results.

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Beef Stew

Author: Christy Young Goza Courses: Mains

Description

Comfort food for the masses. This warm bowl of goodness is like a hug.

Ingredients

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Servings

• 2 tbsp oil, bacon grease is a great option.
• 2.5 lbs beef stew meat
• ¹⁄₂ cup flour
• 2 tbsp tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 small containers of mushrooms, sliced
• 4 potatoes, larger dice
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, sliced
• 4-5 garlic cloves, chopped
• 1 sprig of fresh rosemary or 1 tsp of dried rosemary leaves
• ¹⁄₂ tsp dried thyme leaves
• Kosher salt and freshly ground black pepper

Instructions

1. In a bowl, toss the meat with the flour.
2. Brown in oil, remove from pot.
3. Toss in onions, celery and garlic and cook for 1-2 minutes.
4. Add tomato paste and cook for 1 minute.
5. Add wine and scrape bits from the bottom of the pan, add the broth.
6. Toss in the carrots, potatoes, mushrooms, herbs.
7. Cover and turn heat to low for 2-3 hours, stirring occasionally. You could also place the covered pot in the oven on 275 degrees for 2-3 hours.

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