Hearty Beef Stew
A classic beef stew is the ideal meal for a chilly night. Tender beef mixed with potatoes, veggies, and red wine meld together to create a fragrant, healthful bite.
Heat olive oil in a large stockpot over medium-high heat until oil is shimmering hot.
Season beef with pepper, garlic powder, cumin, and cinnamon. Add beef to stockpot so that the beef covers the bottom of the pot in one layer. Beef may need to be browned in two batches to avoid overcrowding pot.
Brown the beef cubes on each side until they are golden brown on the outside, about 1-2 minutes. Sprinkle flour over beef while it browns 1 teaspoon at a time.
Remove partially cooked beef from pot and let rest on a plate. Add the thyme, paprika, onions, garlic, carrots, and celery to pot.
Stir the spices and vegetables to coat in the beef drippings. Cook until onions are translucent, about 4-5 minutes, then add the beef back into the pot.
Add the red wine (or beef stock), Worcestershire Sauce, and tomato paste. Allow liquid to cook down, about 4-5 minutes.
Once the liquid has thickened, add tomato sauce, beef stock, and potatoes. Bring to a boil.
Reduce to low heat and allow contents to simmer. Stir entire pot thoroughly, scraping any bits off the bottom of the pot and ensuring that all ingredients are nestled under the liquid. Cover and let simmer for 240 Minutes 4 hours. Every hour, uncover and stir pot well. Add ¼- ½ cup of water as needed to maintain enough broth to submerge ingredients.
Add in green beans 15 minutes before serving. Beef and potatoes will be fork tender and falling apart when done.
NOTE: Adapted from recipe by Chrissie Baker.
8 servings
Ingredients
Directions
Heat olive oil in a large stockpot over medium-high heat until oil is shimmering hot.
Season beef with pepper, garlic powder, cumin, and cinnamon. Add beef to stockpot so that the beef covers the bottom of the pot in one layer. Beef may need to be browned in two batches to avoid overcrowding pot.
Brown the beef cubes on each side until they are golden brown on the outside, about 1-2 minutes. Sprinkle flour over beef while it browns 1 teaspoon at a time.
Remove partially cooked beef from pot and let rest on a plate. Add the thyme, paprika, onions, garlic, carrots, and celery to pot.
Stir the spices and vegetables to coat in the beef drippings. Cook until onions are translucent, about 4-5 minutes, then add the beef back into the pot.
Add the red wine (or beef stock), Worcestershire Sauce, and tomato paste. Allow liquid to cook down, about 4-5 minutes.
Once the liquid has thickened, add tomato sauce, beef stock, and potatoes. Bring to a boil.
Reduce to low heat and allow contents to simmer. Stir entire pot thoroughly, scraping any bits off the bottom of the pot and ensuring that all ingredients are nestled under the liquid. Cover and let simmer for 240 Minutes 4 hours. Every hour, uncover and stir pot well. Add ¼- ½ cup of water as needed to maintain enough broth to submerge ingredients.
Add in green beans 15 minutes before serving. Beef and potatoes will be fork tender and falling apart when done.
NOTE: Adapted from recipe by Chrissie Baker.
