It’s that time of year – the days are shorter, the temperature is dropping, winter is coming. For some this is less than exciting but for us this is is the land of opportunity. We love soups and stews and this is the time of year we can be imaginative but also bring out the classics. This classic beef stew should fit nicely into your cooler weather rotation.
Put your ugly holiday sweater on, light a fire, grab a glass of red wine, and follow this recipe. Thank us later as this warms the soul. Our classic beef stew is the ultimate winter comfort food. So hearty and so delectable we just can’t wait to share this one with you!
Preparation: Classic Beef Stew
As always, preparation makes life easier. Mise en place is the standard here and this is no exception.
Season the meat with salt and pepper to taste. In a Dutch oven or pot heat the olive oil over medium heat. Brown the steak cubes (work in batches if you need to, meat should be spaced and not on top of each other). Set aside.
Add a little broth to deglaze the pot (no more than ¼ cup). Scrape any bits into the liquid. Add carrots, celery, and onions. Cook for 3 to 4 minutes, stirring occasionally, until onions become slightly translucent.
Dump in the garlic and mushrooms, stir and cook for another 3 – 4 minutes.
Stir in the flour and tomato paste. Continue stirring as it cooks for another minute.
Add the wine and deglaze pot again, scraping all bits from the bottom of the pot. Then add the beef stock, herbs de provence, thyme, bay leaves, and steak cubes. Simmer covered for 30 minutes or so. Add the potatoes and simmer for another 30 minutes.
Stir in the parsley, ladle into bowls, add any salt and pepper to taste and serve.
This little labor of love will quickly become a house favorite. You’ll instantly want to curl up by the fire, put on your favorite show, and relax after this hearty delight.
Equipment: Classic Beef Stew
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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FB Classic Beef Stew
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1.5 lbs. Beef (steak or stew meat), cubed Depending on grocery availability and preference.
- 1 medium Sweet Onion, diced
- 2 ribs Celery, diced
- 15 Baby Carrots, sliced or a couple of whole carrots
- 8 oz. White Mushrooms, halved
- 3 cloves Garlic, minced
- ¼ cup Flour, all purpuse
- 2 tbsp Tomato Paste
- ½ cup Red Wine Dry, we used chianti
- 3 cups Beef Stock
- 1 tsp Dried Thyme
- 2 Bay Leaves
- 1 tsp Herbs de Provence
- 12 oz. Petite White Potatoes, halved
- 2 tbsp Parsley, chopped
Instructions
- Season the meat with salt and pepper to taste, In a Dutch oven or pot drop the olive oil over medium heat. Brown steak cubes (work in batches if you need to, meat should be spaced and not on top of each other). Set aside.
- Add a little broth to deglaze the pot (no more than ¼ cup). Scrape any bits into the liquid. Add carrots, celery, and onions. Cook for 3 to 4 minutes, stirring occasionally, until onions become slightly translucent.
- Dump in the garlic and mushrooms, stir and cook for another 3 – 4 minutes.
- Stir in the flour and tomato paste. Continue stirring as it cooks for another minute.
- Add the wine and deglaze pot again, scraping all bits from the bottom of the pot.
- Add the beef stock, herbs de provence, thyme, bay leaves, and steak cubes. Simmer covered for 30 minutes or so.
- Add the potatoes and simmer for another 30 minutes.
- Stir in parsley, ladle into bowls, add any salt and pepper to taste and serve.
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