We had our first taste of fall this weekend so I was more than happy to take out my favorite Beef Stew recipe! I love to cook all day during the fall and winter months. It keeps the house warm and it smells so good. Beef Stew also reminds me of my dad who loved to make stew. This dish has a lot of great memories attached to it. I hope you enjoy it!
Melt the unsalted butter in the pot, add the onions until brown (about 5 minutes of cooking) then the garlic until cooked (about 1 minute). Then add the tomato paste. This will also need about 1 minute to cook.
- Olive Oil for searing
- 2 pounds Beef Chuck, cut into 2-inch cubes
- Kosher Salt
- 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
- 10 cups Beef Broth, low-sodium
- 6 sprigs Parsley
- 6 sprigs Thyme
- 2 Bay Leaves
- 5 medium Red Potatoes, quartered
- 3 medium Carrots, cut into 2-inch pieces
- 2 Celery Stalks, cut into 2-inch pieces
- 7 canned Whole Peeled Tomatoes
- 3 teaspoons Red Wine Vinegar
- In a large pot with tight fitting lid, pour enough Olive Oil to fill bottom of pan (about 1/4 inch deep). Season the beef with salt and pepper. Then add to pan to saute (about 8 minutes for each batch). Once the meat is well-browned, remove from pan and drain on paper towel to remove oil. Repeat with remaining beef. Discard the oil and wipe out the pan.
- Next melt the unsalted butter in the same pan. Cook the onions over medium heat until brown. It should take about 5 minutes.
- Then add the garlic and cook for about 1 minute. Add the tomato paste and cook this for 1 minute.
- Add the drained beef to mixture. Then cover with flour and mix together.
- Add 10 cups of beef stock
- Add the parsley, thyme and bay leaves bunch (wrapped with kitchen string)
- Cook on simmer for 1 1/2 hours
- Add potatoes, celery, carrots and whole tomatoes and bring to a simmer.
- Cook uncovered, stirring occasionally, until the liquid thickens for 1 hour.
- Remove and discard the herb bundle.
- Stir in the vinegar and season with salt and pepper to taste
This recipe was adapted from one found on the Food Network website. There are some adjustments you can make. Instead of beef broth, you can use chicken broth or just water.