It’s really hard to top a nice big bowl of Classic Beef Stew. Slow braised pieces of beef and root vegetables, cooked in a rich beef broth until tender. Served in big bowls with crusty bread.
I’m not sure there’s much more to say about that. I’ll let the pictures speak to you. Take your time, I’m in no hurry. When you’re ready, our recipe method is below.
- 2 lb. beef roast, cut into bite-size pieces
- 3 Tbl. flour
- ½ tsp. salt
- ½ tsp. pepper
- 2 Tbl. canola oil
- 8 ounces mushrooms, sliced
- 2 onions, large diced
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 garlic cloves, minced
- 2 sprigs fresh thyme, leaves only
- 2 potatoes, cubed
- 1-2 Tbl. flour
- ½ cup red wine
- 4 cups beef broth
- fresh parsley to garnish
- Toss beef pieces in flour, salt & pepper. Heat canola oil in a Dutch oven over medium-high heat. Add beef pieces in batches and brown on all sides. Remove beef from the pan and reserve. Add mushrooms and cook until browned, reserve with beef.
- Add onion, carrots, and celery, saute until just tender, then add garlic and fresh thyme and cook for 1 minute. Reduce heat to medium-low, dust with flour, stir mixture cooking for 1-2 minutes.
- Add red wine to deglaze, scrapping any brown bits from the bottom of the pan. Simmer for 5 minutes, then gradually add in beef broth one cup at a time, allowing to come to a boil in between each addition. Add bay leaf and return beef to pot, reduce heat to low, cover and simmer 1 hour until meat is tender. Add mushrooms and heat through.
- Serve in big bowls, sprinkle with fresh parsley.
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