Beef stew how to make

Best Ever Beef Stew - Beef stew how to make

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

We just got back from Los Angeles. You know, from their perfect always-sunny-70-degree weather. Wait, why did we leave California again?

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No, but really, it was a solid 20 degrees outside and a rude awakening back to Chiberia reality, and Cartman refused to walk as usual. But that’s okay. Because I came home to the best beef stew ever.

Wonderfully aromatic, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes and carrots. All good things here, stewing in that perfectly hearty, rich gravy.

I poured the rest of the red wine I used for this recipe into a very large wine glass, warmed up some dinner rolls and forgot just how cold it is outside.

Best Ever Beef Stew

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

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Best Ever Beef Stew

20 minutes1 hour 10 minutes

Ingredients:

• 2 tablespoons olive oil
• 2 pounds top sirloin steak, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 medium sweet onion, diced
• 2 large carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, halved
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 1/2 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large russet potato, peeled and cut in 1/2-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
7. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
8. Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.