Perfect Beef Stew (Print Version)
# Ingredients:
01 -
2 pounds of stewing beef, cut into chunks about 2-3 inches each, with any fat trimmed off.
02 -
1/4 teaspoon ground black pepper.
03 -
1/4 cup plain flour.
04 -
2 teaspoons of salt.
05 -
4 tablespoons of cooking oil.
06 -
2 tablespoons of butter without salt.
07 -
1 medium onion, chopped finely.
08 -
1 medium onion, sliced into large quarters.
09 -
2 tablespoons tomato paste.
10 -
4 cloves of garlic, kept whole.
11 -
5 garlic cloves, minced.
12 -
1 cup wine, preferably red.
13 -
2 tablespoons Worcestershire sauce.
14 -
4 cups beef broth with low sodium, extra if needed.
15 -
1 bunch of fresh thyme sprigs.
16 -
3 bay leaves.
17 -
1 pound of small red potatoes, peeled and cut in half.
18 -
8 ounces baby Bella mushrooms, caps halved and stems removed.
19 -
1 cup celery, finely diced.
20 -
4 medium carrots, peeled and sliced into rounds that are 1/4 inch thick.
21 -
Fresh parsley for sprinkling on top.
# Instructions:
01 -
In a big bowl, toss the beef chunks with a mix of salt, flour, and pepper until evenly coated.
02 -
In a large oven-friendly pot or Dutch oven, heat up 2 tablespoons of oil on medium-high. Cook the beef in small batches, browning all sides for about 5 minutes each batch. Remove the browned beef to a plate covered with foil. Add more oil as needed and cook the rest of the beef the same way.
03 -
Turn the heat down to medium, pour in red wine, and scrape up the bits stuck to the bottom of the pot using a wooden spoon.
04 -
Drop in the butter and let it melt completely. Add the diced onions and minced garlic, stirring and cooking for about 1 minute until the smell becomes strong and savory.
05 -
Mix in Worcestershire sauce, tomato paste, and 4 cups of broth. Return the beef chunks to the pot along with the whole garlic cloves, quarters of onion, thyme, and bay leaves.
06 -
Keep the pot covered and let it gently simmer on low heat. Stir occasionally and skim off any foam on top. Allow it to cook for about an hour and a half or until the beef is soft.
07 -
Heat the oven to 300°F. Take out the thyme and bay leaves from the stew and toss in the potatoes, mushrooms, celery, and carrots. Stir well to mix.
08 -
Put the lid on the pot and move it to the warmed oven. Let the stew bake for roughly 1 hour until the vegetables are fork-tender. If it starts to look dry, pour in a bit more broth or water.
09 -
Take the pot out of the oven and season to taste with extra salt and pepper. If it feels too liquidy, mix in a little cornstarch slurry, then bring everything to a boil for a couple of minutes.
10 -
Ladle it into bowls while still hot, then sprinkle fresh parsley on top for a finishing touch.
# Notes:
01 -
This warms-you-up beef stew is perfect for chilly days. If you like it thicker, just add a cornstarch slurry.
02 -
It stores well in the fridge or freezer, so you can make a batch ahead. Heat it up gently to enjoy all the flavors.