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Becca’s Beef Stew

5.0(8)

Fall is creeping in here in Michigan and that leaves me wanting soups and stews. This stew is a little bit of work, all fairly basic, and well worth the effort. The end result is a delicious flavor packed stew that will warm you up and stay with you.

by shutterbug·published 2010-09-11

Open original recipe

SoupsStew

Servings

Total time

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prep 30 min

Calories / serving

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Ingredients (20)

serves

3 Tablespoons Olive Oil, Dividedolive-oil
3 pounds Chopped Beef Stew Meatbeef-stew-meat
1 Tablespoon Saltsalt
1 Tablespoon Cracked Black Pepperpepper
2 teaspoons Cayenne Pepperpepper
2 teaspoons Dried Oreganooregano
2 teaspoons Garlic Powdergarlic-powder
2 teaspoons Paprikapaprika
3 Tablespoons Butterbutter
1-½ cup Button Mushroomsbutton-mushroom
2 cups Chopped Onionsonion
1-½ cup Roughly Chopped Celerycelery
2 cups Sliced Carrotscarrot
2 cloves Garlicgarlic
4 Tablespoons Flourflour
4 Tablespoons Tomato Pastetomato-paste
4 cups Beef Stockbeef-stock
½ cups Dry Red Winered-wine
3 sprigs Fresh Rosemaryrosemary
3 cups Diced Potatoespotato

Instructions (4 steps)

01A few quick notes: – Beef can be purchased as stew meat or you can cube up most any cut of steak. – I like to mix things up with the onions, sometimes I simply chop the onion I have in the house, sometimes I like to add pearl onions. – Any type of potato will work, I prefer the redskin potatoes for flavor and texture and they look pretty. Potatoes must be cut small – 1 inch cubes. – If you don’t want to use wine just add more beef broth. – Omit or add veggies as you wish. I use the large carrots and slice them penny thin but you could simply use halved baby carrots too. All measurements for vegetables are just approximate. I use 2 or 3 carrots, stalks of celery, 4 or 5 potatoes, just whatever looks right to me. It’s about what you want to eat most of. Add more broth/wine if you would like a less thick stew.

02Place Dutch oven on medium high heat and add 1.5 Tablespoons of olive oil to the pot. Spread beef in an even layer on a plate or chopping board. Season evenly with salt, pepper, cayenne pepper, oregano, garlic powder and paprika. Place half the beef in the Dutch oven and cook until browned on each side (usually 2-3 minutes per side). Remove beef from pot and place in a bowl. Add remaining olive oil and repeat cooking with remaining beef. Remove beef to bowl after browning.

03Add butter and mushrooms to the pot to cook, stirring occasionally until well browned (about 3 minutes). I like my mushrooms diced very fine so as not to see them when eating my stew but you can simply slice them if you like mushrooms. Add onions and cook until caramelized again about 3 minutes. Add celery (finely chopped) and carrots. Add garlic (I use the jar minced kind – or you can mince your own) and stir well. Sprinkle veggies with flour and cook for about 3 minutes. Add tomato paste, beef stock, and wine. Stir well. Place 3 whole springs of rosemary in mix. Add the cooked beef and all the juices back to the pot and bring to a boil. Reduce heat to a simmer, partially cover pot (I just turn my lid a little crooked) and cook for a half hour stirring occasionally. Then add potatoes to the stew and simmer for an hour or so longer, until potatoes are very tender. Be sure to stir fairly often, scraping edges and bottom of the pot. Give stew a good stir and remove from heat. Remove rosemary stems and serve hot. Makes excellent leftovers and freezes well.