Beef Stew

Our weird winter weather continued last week with temperatures above normal. Then came the power outage and by Saturday morning the lows were ridiculously low. I’d refused to come out from beneath the blankets while we had no electricity and, therefore, no heat but once the power returned I was really craving a good homemade meal. And, since it was seasonally cold (freezing) it was the perfect night for beef stew!

Beef stew is the perfect cold weather meal!

I love beef stew.

You can make it fancy or keep it as simple as you want. Use red wine or don’t use it. Make it with whatever herbs strike your fancy that night. Beef stew is as versatile as it gets!

The first thing I do is make a bouquet garni. This is just my choice of herbs placed in cheesecloth and tied to make a neat little bundle. I used about 6 sprigs of parsley, a small bay leaf, and a teaspoon of thyme.

Beef stew is the perfect cold weather meal!

Next I patted the beef dry and cut it into chunks (about 1 inch).

Beef stew is the perfect cold weather meal!

I heated a tablespoon of oil in my Dutch oven and added some of the meat. Because I want the meat to sear and not steam I do it in batches.

Beef stew is the perfect cold weather meal!

I could have put more beef in the Dutch oven at once but I like to give it a lot of room!

As each batch of beef is finished searing I move it to a bowl until I have all the beef out of the Dutch oven. Then I add onions I quartered. If the Dutch oven is too dry I add another tablespoon of oil. The onions get cooked over medium high heat for about 5 minutes.

Beef stew is the perfect cold weather meal!

Then I smash 4 large cloves of garlic and add them to the Dutch oven. I let the garlic cook for about 2 minutes; I want it fragrant but I’m careful not to burn it!

Beef stew is the perfect cold weather meal!

I’d never make it as a vampire. I love garlic!

When the garlic is nice and fragrant I add 2 tablespoons of tomato paste to the pot and cook it until it’s just starting to brown.

Beef stew is the perfect cold weather meal!

As soon as the tomato paste has browned I sprinkle in 1/4 cup of flour and stir it around for about 1 minute.

Beef stew is the perfect cold weather meal!

I stir in 4 cups of beef broth, some red wine (I only use 1/4 cup but you can use up to a cup). Next I add 3 teaspoons each of Worcestershire sauce and balsamic vinegar. Then I drop in the bouquet garni and push it down with my spoon to partially submerge it.

Beef stew is the perfect cold weather meal!

The bouquet garni will add great flavor and I don’t have to fish out the ingredients before serving!

When everything is in I turn the heat up and bring the stew to a boil, then reduce the heat, cover the Dutch oven, and let the stew simmer for an hour and a half.

Carrots, potatoes, and celery, cut in chunks get added after the 90 minutes and I cover the pot again and let the stew simmer another 50 – 60 minutes. Just before serving I taste and adjust the salt and pepper if necessary.

Beef stew is the perfect cold weather meal!

The meat gets so tender you can cut it with a fork and the vegetables are perfectly tender. Beef stew is the perfect dinner for a cold winter night!

Beef stew is the perfect cold weather meal!

Beef Stew

Beef Stew

There's nothing better on a cold winter evening than a big bowl of beef stew!

Ingredients

  • 3 lbs. Chuck roast, well marbled, cut into 1 inch pieces
  • Salt and pepper, to taste
  • 2 - 3 tablespoons olive oil, for searing beef
  • 3 onions quartered
  • 4 large cloves garlic, smashed
  • 2 large carrots, cut into large dices
  • 1 stalk celery, cut into chunks
  • 3 white potatoes, peeled and cut into chunks
  • Bouquet garni - 1 small bay leaf, 5 sprigs fresh parsley (or 2 teaspoons dried),1/2 tsp thyme tied in cheesecloth
  • 2 tablespoons tomato paste
  • 1/4 cup flour
  • 4 cups beef broth
  • 1/4 - 1/2 cup red wine
  • 3 teaspoons Worcestershire Sauce
  • 3 teaspoons balsamic vinegar

Instructions

  1. Make bouquet garni with the bay leaf, parsley, and thyme tied in cheesecloth and set aside.
  2. Pat beef dry and cut into pieces (about 1 inch) and season well with salt and pepper
  3. Heat a Dutch oven over medium high heat and add oil.
  4. When oil is hot add beef in small batches and sear well on all sides.
  5. Remove beef to a bowl and set aside while you finish searing the rest of the beef.
  6. Add olive oil as necessary and finish searing beef in batches.
  7. Add 1 tablespoon of olive oil to Dutch oven and add onions.
  8. Cook over medium high heat for about 5 minutes.
  9. Add garlic and cook until fragrant (about 2 minutes).
  10. Add tomato paste and, stirring, cook until just browned.
  11. Add the flour and stir, cooking for about 1 minute.
  12. Add the beef broth, red wine, Worcestershire sauce, and balsamic vinegar and stir everything well.
  13. Drop in the bouquet garni and submerge.
  14. Allow stew to come to a boil then reduce heat to a low simmer and cover.
  15. Simmer stew for 1 1/2 hours then add carrots, celery, and potatoes and cook for another 50 – 60 minutes (until vegetables are fork tender).
  16. Adjust seasoning if necessary.
  17. Serve hot.
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Beef Stew

Ingredients:

3 lbs. Chuck roast, well marbled, cut into 1 inch pieces
Salt and pepper, to taste
2 – 3 tablespoons olive oil, for searing beef
3 onions quartered
4 large cloves garlic, smashed
2 large carrots, cut into large dices
1 stalk celery, cut into chunks
3 white potatoes, peeled and cut into chunks
Bouquet garni – 1 small bay leaf, 5 sprigs fresh parsley (or 2 teaspoons dried),1/2 tsp thyme tied in cheesecloth
2 tablespoons tomato paste
1/4 cup flour

4 cups beef broth
1/4 – 1/2 cup red wine
3 teaspoons Worcestershire Sauce
3 teaspoons balsamic vinegar

Directions:

Make bouquet garni with the bay leaf, parsley, and thyme tied in cheesecloth and set aside.
Pat beef dry and cut into pieces (about 1 inch) and season well with salt and pepper
Heat a Dutch oven over medium high heat and add oil.
When oil is hot add beef in small batches and sear well on all sides.
Remove beef to a bowl and set aside while you finish searing the rest of the beef.
Add olive oil as necessary and finish searing beef in batches.
Add 1 tablespoon of olive oil to Dutch oven and add onions.
Cook over medium high heat for about 5 minutes.

Add garlic and cook until fragrant (about 2 minutes).
Add tomato paste and, stirring, cook until just browned.
Add the flour and stir, cooking for about 1 minute.
Add the beef broth, red wine, Worcestershire sauce, and balsamic vinegar and stir everything well.
Drop in the bouquet garni and submerge.
Allow stew to come to a boil then reduce heat to a low simmer and cover.
Simmer stew for 1 1/2 hours then add carrots, celery, and potatoes and cook for another 50 – 60 minutes (until vegetables are fork tender).
Adjust seasoning if necessary.

Serve hot.

I serve my beef stew with dumplings and a tossed salad.

 

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2 thoughts on “Beef Stew

  • March 22, 2017 at 4:45 am
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    It’s remarkable to go to see this web page and reading the views of all mates concerning
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    Reply
    • March 22, 2017 at 4:45 am
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      Thank you!

      Reply

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