A Warm & Hearty Beef Stew Recipe — The Property Lovers

Jan 13

Jan 13 A Warm & Hearty Beef Stew Recipe

It’s January, it’s cold, and it gets dark at 6p. If that’s not the perfect recipe for wanting a hot and delicious stew, than we don’t know what is.

Speaking of recipes, we sought out to find the perfect beef stew one, if such a thing exists. We landed on this one from the New York Times Cooking, but we ended up tweaking it a little bit. For some reason theirs didn’t have any vegetables in it, and what is beef stew without vegetables? It’s literally just….beef stew. But you know what we mean.

The whole thing turned out absolutely delicious. We ate it up, the kids ate it up, and the pups enjoyed licking our bowls at the end. Here’s what you’re going to need…

Ingredients:

¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes (we sautéed these in olive oil, garlic, salt, pepper, and a half cup of red wine)
1 bag of frozen veggies
5 teaspoons olive oil
2 tablespoons red wine vinegar (we skipped this one)
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds (we used the bagged veggies for this one)
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Directions:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.