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Delicious Beef Stew
There's nothing more comforting than enjoying a big bowl of warm Beef Stew. Whether enjoying in front of the fireplace, or around the family table, this recipe is sure to please a crowd!
Ingredients
- 2 1/2 pounds beef chuck cut into 1 inch chunks
- 1 Tablespoon olive oil
- 4 carrots peeled and cut into 1/2 inch slices
- 2 yellow onions diced
- 2 cloves garlic finely minced
- 1 bottle full-bodied red wine such as Burgundy, Cabernet Sauvignon, or Malbec
- 3 1/2 cups canned beef broth
- 2 Tablespoons tomato paste
- 1 sprig fresh thyme
- 1 pound cremini mushrooms cleaned, caps discarded, and cut in to quarters
- 2 Tablespoons unsalted butter
- 2 Tablespoons worcestershire sauce
- 1 pound small yellow potatoes cleaned and cut into quarters
- course salt and freshly ground black pepper
- 1 Tablespoon cornstarch
Instructions
- Preheat oven to 250 degrees.
- Dry the beef cubes with a paper towel and then sprinkle with salt and pepper. Heat the olive oil in a large Dutch oven. In single layer batches, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a plate and continue to sear the remaining meat until all is browned. Set aside.
- Pour the carrots and onions in the Dutch oven and sprinkle with another pinch of salt and pepper. Stir and cook over medium heat for 10-12 minutes until the onions are lightly browned. Add the garlic an cook for 1 more minute.
- Add the potatoes to the pot, and then immediately add the tomato paste. Stir constantly until the past turns a pretty burgundy color, about 2 minutes.
- Pour in the meat and reserved juices, along with the entire bottle of red wine and 3 of the cups of beef broth.
- Bring mixture to a boil, stiffing occasionally. Once the stew comes to a boil, cover and place in the bottom third of the oven. Cook for about an hour and 15 minutes or until the meat and potatoes are very tender when pierced with a fork.
- Meanwhile, in a salute pan, add the butter, worcestershire sauce and the mushrooms. Sprinkle with a pinch of salt and pepper. Stir carefully, until the mushrooms are cooked through, about 6 minutes. Remove the pan from heat.
- With the remaining 1/2 cup beef broth, whisk in the cornstarch until there are no lumps and the mixture is smooth.
- Once the meat and vegetables are very tender, remove the stew from the oven. Carefully remove the hot lid. Add the mushrooms with the pan juices, and the beef broth/cornstarch mixture.
- Place over medium heat and stir combing all ingredients and until the stew has thickened slightly, about 10 minutes. Add more beef broth if necessary.
- Ladle into bowls and serve hot.
- Can be frozen for up to 6 months.