Beef Stew Comfort (Print Version)
Beef, soft veggies, and rich broth mix for a cozy meal that feels good on cold days or laid-back weekends.
# Ingredients:
→ Herbs and Garnish
01 -
2 tablespoons fresh parsley, chopped
02 -
2 bay leaves
03 -
1 teaspoon dried rosemary
04 -
1 teaspoon dried thyme
→ Vegetables
05 -
150 g frozen peas (toss in at the end if you like)
06 -
2 celery stalks, sliced up
07 -
2 large potatoes, peeled and chunked
08 -
3 large carrots, peeled then cut into big pieces
→ Liquids and Seasonings
09 -
1 teaspoon Worcestershire sauce
10 -
2 tablespoons tomato paste
11 -
240 ml dry red wine (optional, swap for broth if you want)
12 -
720 ml beef broth, try to use less salty if possible
→ Aromatics
13 -
3 garlic cloves, minced nicely
14 -
1 large onion, diced up
→ Beef and Preparation
15 -
0.5 teaspoon ground black pepper
16 -
1 teaspoon salt—plus more if you want
17 -
2 tablespoons all-purpose flour
18 -
2 tablespoons olive oil
19 -
900 g beef chuck or stewing beef, cut into chunks about 4 cm
# Steps:
01 -
Spoon everything into your bowl, sprinkle with parsley, and eat it warm with crusty bread or pile it over mashed spuds.
02 -
Toss in peas for the last 5 minutes if you want them. Fish out the bay leaves. Give it a taste and add more salt or pepper if it needs it.
03 -
Now chuck in potatoes, carrots, and celery. Put the lid back on. Keep simmering for half an hour or until the beef and veggies get soft.
04 -
Put browned beef back in the pot. Toss in broth, Worcestershire, thyme, rosemary, and your bay leaves. Let it bubble, turn the heat way down, cover, and let it go for about 1.5 hours, stirring every so often.
05 -
Scrape in tomato paste and let it cook a minute. Add wine or broth, scraping the sticky bits off the bottom. Let this simmer for another few minutes to get a bit thicker.
06 -
Turn down the heat. Drop in your chopped onion and garlic and let them get soft and smell good for a couple minutes.
07 -
On medium-high, add olive oil to a Dutch oven. Toast the beef pieces on every side in a couple rounds. Move done ones aside for now.
08 -
Dab the beef dry with paper towels. Toss beef, flour, salt, and pepper into a bowl. Mix them up till every piece is coated.
# Notes:
01 -
You want it thicker? Smash a few potato pieces right in or mix 1 tablespoon cornstarch with 2 tablespoons cold water and pour it in.
02 -
Stash leftovers in the fridge for 3 days tops, or freeze up to 3 months.
03 -
You can use more beef broth or a dash of balsamic vinegar if you don't have red wine.