We are well into the throes of winter’s frigid clutches and doing our best to hunker down and stay as warm and cozy as possible.
And do you know what that means?
It’s the perfect time for stew.
This is the best time to cook warm and hearty dishes and this Beef Stew recipe is perfect for feeding the whole family.
For the best Beef Stew, gather:
- 2 lbs. beef chunks (tri-tip or roast; around 1.5-inch cut)
- 3 medium carrots, diced
- 1 large onion, diced
- 3 medium celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp. butter
- 10 mushrooms, sliced
- 2 tbsp flour
- 1 cup red wine (optional)
- 1 cup tomato sauce
- Worcestershire sauce
- 4 cups beef brother
- 1 tsp smoked paprika
- ½ tbsp sugar
- 2 ½ tsp Italian herbs
- 2 cups baby potatoes
- 1 cup frozen peas
- Salt and pepper to taste
- Parsley
First, preheat a large frying pan with some olive oil over medium heat.
Add the beef to the pan once it’s hot enough to sizzle on contact.
Season generously with salt.
You’ll want to brown the beef on all sides, cooking for about ten minutes until it’s well done. Once cooked, transfer the beef to a stew pot.
One great tip for beefy flavor?
Add half a cup of water to your frying pan to deglaze the pan with the drippings. Then, add this to the stew pot.
This way, all that flavor from the beef will go into your stew and not go to waste.
Now it’s time to cook your vegetables.
Add some cooking oil back into the frying pan. It’s also advised that you use the same frying pan throughout so you get all that flavor in.
Once it’s hot enough, add the carrots, onions, and celery and cook it for 4-6 minutes. Add the garlic and cook for another minute.
Pour everything into the stew pot.
Now, cook the mushrooms.
Use two tablespoons of butter this time since butter adds more flavor to mushrooms. Add the mushrooms and cook for five minutes until they’re brown.
Then, add some salt and flour and cook for another minute. Add the mushrooms into the stew pot once they’re cooked.
Put the stew on the stove.
Add the following ingredients.
The tomato sauce, a few tablespoons of Worcestershire sauce, and four cups of beef stew.
You can add a cup of red wine for a nice kick of flavor, but if you don’t like to use wine, you can replace this and add one more cup of beef stew.
Add the herbs and spices, 1 ½ tablespoons of salt, and season with pepper.
Stir all the ingredients until combined.
Close the stew pot and bring it to a boil at high heat. Once it starts to boil, reduce heat to low.
Let simmer for 60-90 minutes.
The longer you let the stew simmer, the softer your beef will be.
Last, add the baby potatoes and the frozen peas and cover with a lid.
Let simmer 20 more minutes.
If you’re using fresh peas, cut down the simmer time to ten minutes.
Once it’s done simmering and all the flavors have had a chance to come together, all that’s left to do is serve it up with a generous sprinkle of parsley.
You won’t be sorry you tried it.
See how this delicious, mouthwatering stew comes together in the video tutorial below!
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