Beef Stew
Hello Fall! I’m so ready for you…apples, pumpkins, soups and stews!
We just returned from a vacation in Las Vegas where the temperatures were in the 90′s and the only green we saw was money being thrown on the tables. Coming home, I welcomed the cool, crisp nights and the beginnings of the beautiful colors of the fall foliage.
After eating in restaurants for 5 days, we craved home cooking and comfort food. As I was unpacking the groceries, I had a moment in my kitchen telling my husband to leave us alone for an hour while I chopped veggies and braised beef. Several hours later, the aroma of beef gravy filled our house.
The recipe is simple but oh so flavorful! ( I’ve included gluten free tidbits as well.)
Cut up 2 pounds of stew meat in to 1 inch pieces and dredge in flour that is seasoned with salt (I like Lawry’s seasoned salt) and a good shake of Montreal seasoning.
**If going gluten free – omit the flour and season with salt and Montreal seasoning.
Braise the meat in vegetable oil until browned. Remove meat from pan – you may have to braise the meat in several batches.
In the meantime, chop the veggies into 1 inch chunks. After meat is finished braising – add onions, garlic, carrots and celery to the pot stirring to pick up the browned pieces of meat on the bottom of the pan. Saute for about 10 minutes until veggies are partially soft.
Add wine, bay leaves and a few sprigs of thyme to the veggies and cook down until the wine is reduced.
Return the meat to veggies, add beef broth to the pan and cook in a 350 degree oven for about 2 hours. I add chopped potatoes and mushrooms to the pan about an hour later.
**If preparing Gluten Free – mix 1 tbsp. corn starch with 1/2 cup cold water until blended and add to the stew mixing thoroughly.
After two hours, your kitchen will smell yummy…your family will swoon and your belly will be full!
- 2 pounds boneless beef chuck, cut into 1 inch pieces
- ½ cup flour
- 2½ tsp. seasoned salt
- 1 tbs. Montreal seasoning
- 2 tablespoons olive oil
- 3 carrots, cut into 1 inch pieces
- 3 celery ribs, cut into 1 inch pieces
- 2 medium onions, cut into 1 inch piece
- 1 head garlic, smash the cloves
- 3 tablespoons tomato paste
- ⅓ cup balsamic vinegar
- 1½ cups red wine
- 2 bay leaves
- 2 thyme sprigs
- 2 cups reduced-sodium beef broth
- 1 cup water
- 3-5 Yukon Gold potatoes, cut into 1 inch pieces
- 8 oz. white mushrooms, cut in quarters
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and dredge in flour combined with 2½ teaspoons seasoned salt and 1 tbs. Montreal Seasoning.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch.
- Transfer to a platter.
- Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2½ hours.
- One hour into cooking, add potatoes and mushrooms.
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This is honestly a favourite recipes for beef stew and one of the best I’ve come across! This is the second time this month I’ve made it and it definitely won’t be my last.