Fall is here, and it sure is getting chilly.
This is the best time to cook warm and hearty dishes to keep away the cold weather outside. This Beef Stew recipe is perfect for the family, and you’ll love digging into it this winter.
Here’s what you’ll need:
- 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.
Place the beef in the pan when it’s hot enough to sizzle on contact. Season it with a generous amount of salt.
You’ll want to brown the beef on all sides, cooking for about ten minutes until it’s well done.
Once it’s cooked, transfer the cooked beef into a stew pot.
One great tip to add more of the beefy flavor is to 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, place the carrots, onions, and celery and cook it for 4-6 minutes. Add the garlic and cook for another minute. Pour everything in the stew pot once done.
Lastly, you need to 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.
Place the stew pot on the stove and add the following ingredients.
Add 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, set it down at low heat and let it simmer for 60-90 minutes.
The longer you let the stew simmer, the softer your beef will be.
Lastly, add the baby potatoes and the frozen peas.
Cover with a lid and let it simmer for another 20 minutes. If you’re using fresh peas, cut down the simmer time to ten minutes.
Serve hot in a bowl, and top it with freshly chopped parsley. There you have one hearty Beef Stew perfect for the season.
Get the full, mouthwatering tutorial in the video below!
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