Beef Stew

It’s been a while since I last posted a recipe! Recently I’ve been doing much more cooking than I am baking. Not to say that I don’t still harbor a passion for baking, this is more a result of time constraints and necessity. My opportunities of free time to experiment in the kitchen are slim, unfortunately. We moved this summer and I started grad school, so things have been a little hectic!. #gradschoollife. Anyway, all of this to say…here’s a recipe for beef stew!

I made (and photographed) this recipe last winter (YIKES), and am just now posting it. Apologies for the year that you all could have been making this. Don’t worry, I’ve been making it enough times for all of us.

This stew is comforting, warm, hearty, and full of flavor. It makes the house smell SO GOOD. It doesn’t require any weird or fancy ingredients, and it’s fairly easy to put together. I’ve made it probably 10 times in the past year. It’s a keeper.

Pair it with some of my No-Knead 2-Hour Bread and you’ve got yourself dinner!

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Beef Stew

by Julia Alvarez November-18-2018

Chunky, hearty, warm beef stew full of flavor and comfort.

Ingredients

• 1.5 lb stew meat
• 3 T. olive oil
• 1 white onion
• 2 T. tomato paste
• 1/4 cup flour
• 1 white onion
• 1/2 cup sherry cooking wine
• 8 cups chicken or beef stock *I prefer chicken stock over beef stock, beef stock will make the stew heavier
• 2 potatoes
• 2 carrots
• 2 celery ribs
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon pepper

Instructions

Start by browning the beef chunks. In 2-3 batches, in a large pot over medium-high heat brown all sides of the beef in a bit of oil. Don't add all the beef at once, overcrowding will prevent browning and they will steam.

After browning, set beef aside.

Dice the onion and cook the onions in about 1 T. of olive oil over medium heat, until they become transluscent.

Add the tomato paste and allow it to cook for about 30 seconds. Then add in the flour and whisk together to cook the flour for another 30 seconds.

Slowly whisk in the cooking wine and make sure the flour and tomato paste mixture is fully mixed in, before adding the stock.

Chop the potatoes, carrots, and celery ribs to chunks of even size. Add them to the stew, along with all of the seasonings, and bring the pot to a low simmer. Cover with a lid, and cook until the vegetables are tender and cooked through.

Details

Prep time: 10 mins Cook time: 1 hour Total time: Yield: 8 cups of stew