Hearty Beef Stew!
/Calling all lovers of hygge, here is a meal that is sure to warm you up! Great for cold weather and large gatherings, this Beef Stew is a classic recipe often handed down through generations. My recipe is one I’ve used for years, updating it for today’s sophisticated palette with the use of herbs, balsamic vinegar and Worcestershire sauce.
Peasant dishes shouldn’t be complicated. Toss it all in and savor the aromas that will engulf your kitchen and entice your senses.
For me, stove stop cooking in my favorite Staub Dutch oven is the way to go. I prefer this method to the instant pot recipes I’ve tried.
I like to watch it, stir it, smell it and enjoy the process of this
ONE POT MEAL simmering to perfection.
Servings: 6-8
NOTES:
I don’t use celery in this dish. I personally don’t see a place for this flavour here.
Wine is a MUST for a rich, deep flavour.
Additional thickening agents such as cornstarch not needed. The flour at the start is perfect.
I love the addition of herbs, balsamic and Worcestershire sauce! Flavor! Flavor! Flavor!
I use my 7.5qt Staub Dutch oven to make enough for the freezer. A smaller pot will do.
“Peasant” dishes shouldn’t be complicated. Basically, toss it all in and simmer.
A wooden spoon for scraping bottom and rubber spatula for scraping down sides is great.
I love the addition of mushrooms!
Don’t peel the carrots. The aesthetic and texture of the skin on is the best.
Feel free to add water or broth for more liquid if needed.
Now let’s begin
Ingredients
2 pounds beef stew meat (chuck) It’s offered this way in markets
3 tablespoons of EVOO
3 tablespoons of flour
1 cup diced sweet yellow onion
1 teaspoon minced garlic
3 tablespoons tomato paste
1 cup red wine (I use Cabernet) *KEY
6 cups beef broth (low-sodium)
1 tablespoon Worcestershire sauce
4 tablespoons Balsamic vinegar
1 bayleaf
1 sprig of rosemary
4 tablespoons chopped parsley
1 teaspoon Sea salt
1 teaspoon fresh ground black pepper
2 pinches of Herbs de Provence. Herbs de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
1/2 cup Italian parsley finely chopped
1 pound of whole baby potatoes peeled (red or white)
4 large carrots unpeeled and sliced in 1/2 inch widths on a diagonal (looks pretty!)
2 cups frozen peas thawed and drained
1 package mushrooms sliced in 1/2 inch widths (they shrink considerably)
Instructions
Combine S&P and flour in a small bowl. Cut meat into 1 1/2 inch pieces, trimming off large pieces of excess fat. Using a paper bag, toss everything together for a more even dusting.
Heat oil in Dutch oven. Add onions until translucent. Add minced garlic.
Add the meat in batches to not overcrowd and to cook evenly. Brown on each side 2-3 minutes
Remove meat and set aside. With heat on medium high add broth, wine, vinegar, Worcestershire sauce and tomato paste stirring to scrape bits and pieces from bottom and sides of pan.
Reduce heat to medium. Add beef, carrots, potatoes, bayleaf, herbs de Provence and rosemary, stirring until well-mixed
Cover and simmer on low for 1 1/2 to 2 hours, or until your beef is tender. (varies with pots and stoves). I keep cover askew and stir frequently.
In a separate pan cook mushrooms enough to get most of the water out of them. Set aside.
No need to defrost peas. Measure and set aside. Do not add until end in order to maintain their bright green color. I usually reheat in micro then add before serving along with the mushrooms.
Plating & Serving Suggestions
Serve in over-sized bowl either alone or over a creamy mashed potato for a more hearty meal. Sprinkle with chopped parsley over stew and around the sides of the bowl for some added pizzazz to your food presentation.
You can also serve in a normal sized pasta bowl set on a dinner plate. Serve with crusty bread topped with a sprig of rosemary and a side EVOO for dipping.