Hearty beef stew is so easy, budget friendly and a perfect one-pot meal. It’s rich, thick, comforting and amazingly delicious. Cold weather months are easier with these types of meals.
Hearty Beef Stew
Prep the veggies. I add celery to mine but if you don’t like celery just omit. It won’t hurt my feelings.
Brown the beef in batches, do NOT crowd the pan. You want the beef browned WELL (lots of color and crust).
If you don’t cook with wine and are absolutely opposed to it just use an equal amount of beef broth (1 cup) as a replacement. I don’t recommend it, the wine gives such a depth of flavor to this beef stew. I wouldn’t want you to miss out.
Serve with a crusty bread and enjoy!
- 2 lbs boneless chuck roast, cut into 2-inch pieces
- 3 tablespoons Vegetable oil
- 2 teaspoons Salt
- 1/2 teaspoon freshly ground Pepper, more to taste
- 1 large Onion, cut into 1-inch chunks
- 1/4 cup Flour
- 2 cloves Garlic, minced
- 1 cup Red Wine (the one you would drink)
- 4 cups Beef broth
- 1/2 teaspoon dried Thyme
- 2 Bay leaves
- 1/2 teaspoon Oregano
- 1 tablespoon Tomato paste
- 4 medium Carrots,
- 3 stalks Celery, including tops/leaves, cut into 1-inch pieces
- 3 large Russet Potatoes, peeled, cut into 1-inch pieces
On medium-high heat, add the vegetable oil to a dutch oven or large heavy pot (one that has a tight-fitting lid).
When it begins to smoke slightly, add the beef and brown very well. Do in batches. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside.
Add the onions and sauté for about 5 minutes, until softened.
Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
Add the garlic and cook for 1 minute.
Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, oregano, tomato paste and the beef.
Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
Turn off heat and let sit for 15 minutes before serving.
Adapted from about.com