As the cold weather approaches, you may want to prepare something that warms the heart and the stomach! I love this Beef Stew recipe. In fact I made it last weekend for the family and it was a huge hit. Add some french bread to it and you have the perfect meal.
Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes (or buy it pre-cut)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups beef broth, low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 teaspoons red wine vinegar
Over a medium heat, brown the meet for about 8 minutes. Make sure to put oil in the bottom of the pan and season with salt and pepper. Transfer the meat to a plate and discard the oil and wipe out the pan.
Return the pot to the stove and melt the butter over medium heat. Add the onion and brown for about 5 minutes. Then add the garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute more. Add the browned beef and scatter flour over the veggies and meat. Add the broth and bring to a simmer. Tie the parsley, thyme and bay leaves together with kitchen twine and add to pot. Season with salt to taste. Cook on stove at a low simmer for about 1 1/2 hours.
Skim the fat, then add the potatoes,carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook uncovered until the liquid thickens. Takes about an hour. Remove and discard the herb bundle. Stir in the red wine vinegar and season to taste.
This dish takes about 3 hours to prep and cook — but if you make this exact recipe, you will have plenty of leftovers for several meals. Enjoy!
This recipe was adapted from a Food Network online recipe.