In the cold months of the year, I love a nice hearty stew to warm my bones. Beef stew is a stew that was rarely, if ever, made in my home as a child. What can I say? I love good, old-fashioned American fare, and this has to be one of my favorites. When I started making it, I used to put a bottle of tomato juice in it... boy have I come a long way since then!
This recipe has been perfected over many years, and I am confident that you will love it as much I do! Happy stewing!
Method:
Heat the olive oil in a pan over medium high heat. Add the garlic and beef. Brown the beef.
Once the beef is browned, add your carrots, celery, onion, and potatoes. Stir and let them cook about 8-10 minutes, or until the onions are becoming translucent.
Next, add your remaining ingredients. Bring to a boil and then reduce the heat to low. Simmer one hour (at least) or until you are ready to serve. As you likely know, I like to let my soups and stew really cook a long time to get the flavors perfect. You can even make this a day ahead. Remember to remove the bay leaf before you serve!
One side note about making soups ahead of time. If you are going to put them in the refrigerator, let them come to room temperature naturally and then refrigerate them. This preserves the flavor better.
This recipe has been perfected over many years, and I am confident that you will love it as much I do! Happy stewing!
Start with some high quality beef, cubed. Keep in mind that you can ALWAYS buy your favorite cut and cube it yourself, too!
The secret to great beef stew broth is the mixture of the thick tomato paste and the beef broth!
Once the beef is browned, add in your veggies and stir and cook until onion is translucent.
Add your broth and spices, and don't forget your bay leaf! Bay leaves add a ton of flavor to soups!
YUM! It's ready to eat! I like to serve it with some homemade rolls and butter.
You will need:
2 tablespoons olive oil
1 pound cubed beef
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, diced
2 medium potatoes, peeled and chopped
1 6-ounce can of tomato paste
2 cups beef broth
1 cup filtered water
1 bay leaf
1 teaspoon white pepper
1 dash cayenne pepper
2-3 dashes worcestershire sauce
2 cups canned (diced) tomatoes, with the juice
2/3 cup frozen corn kernels
Salt, to taste
Method:
Heat the olive oil in a pan over medium high heat. Add the garlic and beef. Brown the beef.
Once the beef is browned, add your carrots, celery, onion, and potatoes. Stir and let them cook about 8-10 minutes, or until the onions are becoming translucent.
Next, add your remaining ingredients. Bring to a boil and then reduce the heat to low. Simmer one hour (at least) or until you are ready to serve. As you likely know, I like to let my soups and stew really cook a long time to get the flavors perfect. You can even make this a day ahead. Remember to remove the bay leaf before you serve!
One side note about making soups ahead of time. If you are going to put them in the refrigerator, let them come to room temperature naturally and then refrigerate them. This preserves the flavor better.
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