Itâ€™s been cold this week and I have been craving the comfort of stew, and so I made a pot and it was out of this world. This is a recipe for a very basic beef stew. Itâ€™s tasty, simple and fairly inexpensive to make.
The best part? It can feed a family of four for at least two nights, maybe even more if you pair it with some sandwiches.
Prep Time: 30Â minutes Cook Time: 1Â hour, 30Â minutes (This is not a schedule that can be manipulated. If you donâ€™t have two hours to spare to cook it, donâ€™t do it. If you rush this stew, you will be unpleasantly surprised with chewy meat and it will ruin the entire meal.)
- 3 lbs. boneless chuck roast, cut into 2-inch pieces
- 3 tbsp. vegetable oil
- 2 tsp. salt
- 1 tbsp. freshly ground pepper
- 2 yellow onions, diced
- Â½ cup flour
- 3 cloves garlic, minced
- 1 cup red wine
- 4 cups beef broth
- Â½ tsp dried rosemary
- Â½ tsp dried thyme
- 4 carrots, peeled, cut into Â½ -inch slices
- 2 stalks celery, cut into 1 -inch slices
- 3 large russet potatoes, peeled and cut into about 1 inch cubes
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
- When it begins to smoke slightly, add the beef and brown very well. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon; set aside.
- Add the onions and sautÃ© for about 5-7 minutes, until softened.
- Reduce heat to medium-low, and add the flour and cook for 2 minutes making sure to stir often.
- Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
- Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
- Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning as needed.
- Turn off heat and let sit for 15 minutes before serving.
- Enjoy with family.
What is your favorite soup to make during cold weather?