Classic & Cozy Beef Stew
Here’s a tried-and-true beef stew recipe that’s guaranteed to warm you up on cool weather days. The beauty of this recipe is that it can easily be doubled, so it’s ideal to have on hand when company stops by. This recipe calls for 1 cup of red wine but if you’d rather make it without, simply substitute with another cup of the organic beef broth. Serve with a loaf of Stew’s Country Hearth Bread from Bethy’s Bakery for a satisfying meal.
Prep Time: 15 minutes
Cooking Time: 2 1/4 hours
Total Time: 2 hours 50 minutes
- 1/3 cup All Purpose Flour
- 1/4 tsp. Pepper
- 1 lb. Stew’s Beef Stew Meat, trimmed and cut into 1-inch cubes
- 3-5 tsp. Stew’s Canola Oil
- 2 Tbsp. Red Wine Vinegar
- 4 cups Stew’s Organic Beef Broth
- 1 cup Red Wine, optional
- 2 Bay Leaves
- 1 medium Onion, peeled and chopped
- 5 medium Carrots, peeled and cut into
- 1/4-inch rounds
- 2 large Baking Potatoes, peeled and cut into 3/4-inch cubes
- 2 tsp. Salt
Add the flour and pepper in a large bowl and whisk to combine. Add the cubed beef and toss to coat.
Heat 3 teaspoons of the oil in a large pot. Cook in batches a few pieces at a time, turning until beef is browned on all sides. Plan on about 5 minutes per batch and add more oil, as needed, between batches.
Reserve the beef and add the vinegar and 1 cup of the beef broth or red wine to the pot. Over medium-high heat, stir and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add the remaining broth and bay leaves. Bring to a boil, then lower the heat to a slow simmer.
Once simmering, cover and cook until the beef is tender, about 1 ½ hours. Add the onion and carrots. Simmer for 10 minutes. Add the potatoes and cook until tender, about 30 minutes more. Season with salt and additional black pepper, if desired.
Open pouch and pour shallots/olive oil over steak