FB Classic Beef Stew
Comfort food on those chilly nights!
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.
