Beef stew is one of my favorite soups to make in the wintertime. It’s hearty and filling and this stew features plenty of delicious, garden-fresh herbs and vegetables. It’s a great way to enjoy those savory treasures from your own garden or the local farmers’ market. This satisfy dish can be served on its own or paired with your favorite salad for a more well-rounded meal. Either way, this recipe will feed a crowd – or leave plenty of leftovers for lunch the next day.

Classic Beef Stew

Classic Beef Stew
Serves 8
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Prep Time
25 min
Cook Time
2 hr 30 min
Prep Time
25 min
Cook Time
2 hr 30 min
Ingredients
  1. 2 T. extra virgin olive oil
  2. 3-4 cloves fresh garlic, minced
  3. 8 oz. white mushrooms, sliced
  4. 2 lbs. beef stew meat, cut into 1” cubes
  5. Sea salt and black pepper, to taste
  6. 3-4 c. beef stock, divided*
  7. 1 c. dry red wine
  8. 2 tbsp flour
  9. 2 whole bay leaves
  10. 3 large carrots, chopped
  11. 2 large stalks celery, finely diced
  12. 1 medium yellow onion, diced
  13. 2 lbs. Russet potatoes, chopped
  14. 2 t. fresh thyme leaves, rinsed
  15. 2 t. fresh oregano leaves, rinsed
  16. 1 T. fresh rosemary leaves, chopped
  17. *Use more or less beef stock to achieve the desired consistency
Instructions
  1. Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
  2. Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided skillet over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
  3. Dip stew meat into flour and evenly coat.
  4. Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
  5. Deglaze skillet with 1 cup beef stock and the red wine over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning the beef-mushroom mixture to the skillet.
  6. Reduce heat to medium-low and add 2 cups of beef broth and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering.
  7. Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
  8. If you prefer to have a thicker broth, mix 1-2 tablespoons of flour with ¼ cup of broth.
  9. Once the flour is well mixed into broth, pour mixture into the larger post.
  10. Stir and continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy.
  11. Remove from heat and discard bay leaves. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately.
La Vida Dulce by Yaya http://lavida-dulce.com/
Hope you enjoy!

What’s your favorite wintertime soup?

Classic Beef Stew

 

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