Recipe: Hearty Beef Stew

There is nothing quite like a warm stew to warm you up on a chilly day. This delicious rich and hearty recipe is perfectly seasons and full of potatoes and carrots to fill you up. This winter classic is perfect for family dinners, or can be frozen and reheated layers.

 

Prep Time: 30 minutes
Cook Time: 3 hours
Serves: 12
Original recipe: My Friend’s Bakery

Ingredients
• 2 lbs stewing beef
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 1 can (796 ml) diced tomatoes
• 2 garlic cloves, minced
• 12 button mushrooms, sliced
• 2 celery stalks, sliced
• 3 large carrots, peeled and sliced
• 1 litre beef stock
• 1 bay leaf
• 1 teaspoon sea salt / to taste
• 1 teaspoon black pepper / to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon granulated sugar
• 24 mini potatoes, halved (or 3 large russet potatoes, peeled and cubed)
• 1 cup frozen peas
• 1/3 cup water
• 4 tablespoons corn starch
Method
1. Heat a frying pan on medium high heat until it is really hot. Add the olive oil and butter. Add some of the stewing beef pieces, without overcrowding the pan, and resist the urge to move the pieces around because you want the meat to caramelize (take on a nice, dark brown color) before turning. Fry on at least two sides, but the pieces do not need to be cooked all the way through. Repeat until all the pieces are browned. Add the meat to a large pot.

2. De-glaze the frying pan by adding 1 – 2 cups of beef stock to the pan and use a rubber spatula to gently scrape off any of the beef bits and juices from the bottom of the frying pan. Add this liquid to the large pot.

3.
To the pot, add the onion, tomatoes, garlic, mushrooms, celery, carrots, the remainder of beef stock, bay leaf, salt, pepper, thyme, basil, parsley, and sugar. Add enough water so that the vegetables and meat are almost covered. Cover the pot and bring the stew to a boil over medium-high heat. Reduce the heat to low and simmer for 1-1/2 to 2 hours, stirring occasionally.

4. Add the potatoes and frozen peas. Increase the heat and bring the stew back up to a boil. Cover and reduce the heat back to low and simmer for an additional hour.

5.
In a small dish, mix together 1/3 cup cold water and cornstarch to make a slurry. Add the slurry to the pot and simmer for 5 to 10 minutes to thicken. Discard the bay leaf before serving.

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