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Beef Stew

Get ready to have your tastebuds rocked. This recipe is savory, bold, and will warm you up!


If you have leftovers... it's even BETTER!



A FEW NOTES: this recipe takes about 3-4 hours to prep and cook. Plan in advance, or make a pot and put it in the fridge for the next day. Also, I haven't tried this, but you should be able to cook this in a crock pot, as well. Follow steps 1 and 2 below then add all ingredients to a crock pot. Cook on High for 6 hours.


INGREDIENTS

2-3 lbs Stewed Beef

¼ cup flour

1 Tbsp paprika

1 tsp salt or to taste

1 tsp black pepper

4 tsp olive oil divided

1 MD onion, chopped

5 Sweet Peppers (small ones), sliced

1 Stalk Celery, chopped

5 Cloves of Garlic

3 Tbsp Tomato Paste

2 Cups Red Wine, use extra beef stock as an alternative

2 Cups Beef Stock

1 Tbsp Worcestershire Sauce

1 Tbsp Italian Seasoning (I used Oregano, Basil, Thyme)

2 Bay Leaves

1 Tbsp Creole Seasoning

1 lb Yukon Gold Potatoes

3 LG Carrots, chopped into bite-sized pieces


INSTRUCTIONS

1.Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.


2. Heat 1 tsp of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 1 minute per side. Transfer the browned beef to a plate. Add more Olive Oil as needed.


3. When all of the meat is seared and resting on the plate, add another Tbsp of olive oil. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.


4. Add the garlic and tomato paste and cook until fragrant, about 1 minute.


5. Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.


6. Add the meat and any accumulated juices to the pot, along with the Italian seasonings, Creole Seasoning, and bay leaves.


7. Bring to a boil, then cover and simmer for 2 hours.


8. Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.


9. Remove from heat and serve. Garnish with freshly chopped Parsely!



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