Beef Stew

Most folks turn to lighter foods this time of year, but I’m still on winter cooking mode. It’s freezing outside and nothing sounds better than a warm flavorful stew, so comfort food it is! Everyone has their variation of beef stew, so you’re welcome to swap or add your favorite vegetables to this dish. After all, beef stew is practically the definition of comfort food, so make it to your liking 🙂

Pro tip: If you prefer to make this recipe in a slow cooker, don’t skip on browning the beef. This step is crucial for improving flavor and locking in juices.

Ingredients:

3 tbsp olive oil
2 lbs chuck beef
1 medium onion
2 garlic cloves
8 oz mushrooms
1/2 tsp thyme
1/2 tsp oregano
2 tsp paprika
2 tsp salt
1/2 tsp black pepper
3 ribs celery
1 lb baby carrots
2 cups baby red potatoes
1 cup red wine
2 cups chicken stock
2 tbsp butter, softened
2 tbsp flour

Instructions:

1 . Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.

 

2 . Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.

3 . Add the mushrooms and stir until they become tender.

4 . Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.

5 . Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.

6 . Pour in the red wine and chicken stock. Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour.

7 . Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour. After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.