What could be more inviting than a big comforting bowl of Beef Stew?!
You asked for it and it’s finally here. Well technically you asked for it last month but our family has been fighting off the dreaded bug for 2 weeks so things have not been going our way for awhile. But things are now on the up and up (fingers crossed).
Like hello it’s December and Christmas is only 2 weeks away. Speaking of Christmas have you done all your decorating and shopping? I am sure you have. We just put up our tree…I know I know – remember that stomach bug problem?! But thank goodness for Amazon Prime and being able to shop online because let’s be honest I am not even going to attempt long shopping lines with a 18 month and 2 1/2 month old!
Is your family still on overload from all the turkey and ham from Thanksgiving? I know we are but like most meals still are craving some hearty meat (remember married to a hunter).
In October and November I had been on a mission to develop the perfect Beef Stew recipe after trying so many that were just lackluster. And as you know I have this perfectionist problem when it comes to recipes. Not only do I want to make sure all the ingredients work well together and the steps flow but until it’s just right we might eat the dish a few too many times in one month like we did with this Beef Stew and recently a Mexican Mac & Cheese.
When you look at the recipe you might think that there are a few too many steps. And while that is partially true – you are browning the meat, sauteing the vegetables, deglazing the pan with wine, and then finally cooking all the components together. But I believe they are all necessary steps to reach that flavor you desire in a Beef Stew.
And if you need a little more persuasion John Grayson – my fruit loving toddler even ate the veggies from the dish – peas and all!
- 4-5 boneless beef chuck cut into 1″ pieces
- 1/4 cup all purpose flour
- 2 tablespoons butter
- 4 tablespoons vegetable oil plus more if needed
- 1 medium yellow onion diced
- 30-40 baby carrots cut in half
- 1 cup red wine*
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- 2 cups peas
- 2 large russet potatoes peeled and cubed
- 2 bay leaves
- Preheat the oven to 325 degrees.
- Combine your cubed meat and flour in a large bowl until well coated.
- Melt butter in large Dutch oven over medium high heat and add 2 tablespoons oil.
- In batches cook the meat until browned, about 3-4 minutes per side. Add more oil if needed.
- Remove the meat to a plate and cover with foil to keep warm.
- Add the remaining oil, followed by the carrots and onion. Saute for 4 minutes.
- Add wine to pot and bring to a boil. Then reduce heat to simmer and liquid is reduced by half (about 10 minutes).
- Add tomato paste and the remaining 7 ingredients. Cover the pot and bake for 2 hours in preheated oven.
- Remove bay leaves when ready to serve.
**If after cooking your stew you desire a more thicker consistency I suggest adding a mixture of 2 tablespoons cornstarch and 2 tablespoons water
did you make this recipe?
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