Beef Stew
Beef stew may not LOOK the most appetizing but let me tell you when I say I NEVER got sick of eating this dang beef stew for a week straight. Honestly I craved it and looked forward to it when it was time to eat again. This is another meal that I grew up on. Another one of my papa’s specialties that I had to recreate and put a spin on at some point in my adult life. Well the time is now and I am SO glad I took on the challenge. Now if you have been reading my blog and following along with my recipes you know that I am a SOUUP GIRLLLLLL and I have to say as I was testing out this recipe I made it a little too soupy (*tear). I know, you may be thinking “Casi, it is never soupy enough for you”. Well.. I have to admit this is a STEW and the key to a good stew… THICK AF BROTH. So in that case, we had to adjust. Keep on reading to find out how to get this stew goin’ in your own kitchen! Let’s get into it, shall we?
Quick Tip:
* When cooking a meal with lots of chopping and dicing, try and prep your veggies before you start anything else! This will save you so much time and it quite possibly could save your dish from OVER cooking!
INGREDIENTS:
1-2 lb Stew Meat, cut into small cubes
1 Large Ziploc
1/2 C Flour
1 TBSP Garlic Salt
1/2 TBSP Garlic Powder
1/2 TBSP Onion Powder
1 TBSP Italian Seasoning
1-2 TBSP Olive Oil
1 Yellow Onion, diced
4 Cloves Garlic, minced
1 C Mushrooms, sliced
2 Large Carrots, chopped
3 Stalks Celery, chopped
8 Small Yellow Potatoes, diced
1 C Red Wine (Pinot Noir/Cab)
4 C Chicken Broth/Beef Broth
1 TBSP Tomato Paste
1/2 TBSP Worcestershire Sauce
2 TBSP Water
2 TBSP Cornstarch
INSTRUCTIONS:
Prep stew meat by making sure you have small 1 inch cubes to start. If not, cut them down to size.
In a large ziploc bag place stew meat, flour, garlic salt, garlic powder, onion powder, and italian seasoning. Close bag and play around with the bag to coat your stew meat.
In a large pot heat up olive oil over medium-hight heat. Brown stew meat in the pot for about 2 minutes on each side. You will probably have to do 2 batches. You can also add pepper to the meat at this stage before flipping. (DO NOT THROW AWAY EXCESS FLOUR IN ZIPLOC).
Place browned meat in a clean separate bowl.
Add onion and garlic to the pot and sauté until translucent and fragrant. About 3 minutes while continuously stirring.
Add in red wine to the pot to deglaze the bottom of the pan. Scrape the bottom of pan with your spoon.
Add in the excess flour and seasoning from the ziploc bag and stir. (Wine will become thick).
Next add in the mushrooms, potatoes, carrots, and celery and let cook for an additional 3 minutes or until veggies become slightly soft. Stir occasionally. Add meat back into the pot.
Next add in your broth, tomato paste, and worcestershire sauce. Give a quick stir. Now give a quick taste and add salt/pepper if needed.
Turn heat to high and let boil. Once boiling, bring heat down to low (not too low) and let simmer for 35 minutes.
During the last 10 minutes of cooking, in a small bowl whisk together water and cornstarch then add to the pot. This will help the stew thicken up a bit more.
Serve & ENJOY!
