Cold Outside? Time for Beef Stew!

Cold Outside? Time for Beef Stew!

Beef Stew

Beef Stew

Yally
It's getting cold out! In weathers like this, there's nothing quite as comforting and satisfying as a bowl of beef stew. The tender, melt-in-your-mouth beef, softened vegetables, and rich savory broth makes the beef stew the ultimate cold-weather meal.
As the stew simmers away on the stove, the aroma fills the whole house with warmth. That first spoonful is so deeply flavorful and soothing. The red wine or dark beer adds depth and complexity to the broth. And the options are endless - potatoes lend heartiness, carrots and celery add classic flavors, while mushrooms provide an earthy, meaty bite.
Beef stew is a blank canvas for improvisation. Swapping in different herbs, spices, vegetables or proteins means you can constantly change it up. From classic French-style beef bourguignon made with red wine to an Irish stew flavored with Guinness or an American beef stew with smoky barbecue sauce - the variations are endless.
When you're looking for the perfect dish to take the chill out of winter nights, nothing satisfies quite like a bowl of hearty, wholesome beef stew. It's a timeless comfort food that warms you up from the inside out. Can you say nostalgia?
Prep Time 20 minutes
Cook Time 2 hours
Servings 4 people

Ingredients
  

  • 1.5 lbs beef stew meat cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 onion diced
  • 3 carrots peeled and sliced
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine , Guinness or Rum
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Pat the beef cubes dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed, add the beef cubes and brown on all sides, about 2-3 minutes per side. Transfer browned beef to a plate.
  • Add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots and celery. Sauté for 5-6 minutes until the onions are translucent. Add the garlic and cook for 1 minute more.
  • Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes. Whisk in the Red wine or Guinness, scraping up any browned bits from the bottom of the pot. Let simmer for a few minutes.
  • Pour in the beef broth and tomato paste. Add the bay leaf and thyme. Return the browned beef along with any accumulated juices to the pot.
  • Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5-2 hours, until beef is very tender.
  • Taste and adjust seasoning with salt and pepper as needed. Serve stew hot with crusty bread.

Notes

There are lots of options for additional ingredients you can add to beef stew to make it even more flavorful.
Vegetables 
like Potatoes,
Carrots,
Parsnips,
Turnips,
Sweet potatoes,
Mushrooms,
Pearl onions,
Shallots,
Red or green bell pepper,
Corn, and Olive.

Herbs

like Thyme,
Rosemary,
Oregano,
Parsley.

Spices 

like Paprika,
Cumin,
Chili powder,
Cayenne pepper.
The nice thing is that the prep is very quick, so most of the time commitment is hands-off simmering time that allows the flavors to meld. With 20 minutes of prep and 2-3 hours of stewing time, you'll have the perfect cold-weather comfort food.

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