Since autumn is here, I’d like to share with you guys one of my go-to recipes for the cold season. This hearty beef stew is the perfect dish to make, especially for this time of year. It’s simple and yet so delicious. Yes it may take a long time, but I promise you that the wait is going to be well worth it. When you taste it, everything including the beef will be so tender, it will just melt in your mouth, like butter! Not to mention the deep, rich, savory flavor.Trust me, this is a dish that you will fall in love over and over again.
2 tablespoons vegetable oil
2 pounds stewing beef
Salt and pepper to taste
2 tablespoons all purpose flour
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, chopped
2 celery stalks, chopped
½ cup red wine
1 tablespoon thyme
2 teaspoons paprika
1 tablespoon tomato paste
2 tomatoes, diced
3 cups beef broth
3 yukon gold potatoes, chopped
Parsley to garnish
- In a large Dutch oven pot over medium high heat, add the vegetable oil
- Season the beef with salt and pepper and add it into the pot, just so the beef covers the bottom of the pot (do this in multiple batches if you need to)
- Brown the beef on all sides. Once browned, add flour 1 tablespoon at a time onto the beef as it browns
- Remove the beef from the pot to a plate. Then add onions, garlic, celery, and carrots to the pot.
- Stir so all the vegetables catches all the remaining juices from the beef. Once the onions become translucent, add the beef back into the pot.
- Add wine, thyme, paprika, tomato paste and tomatoes. Stir until all the alcohol from the wine has been cooked off.
- Add the potatoes and beef broth. Bring everything to a roaring boil then turn the heat down to low. Let it simmer until all the vegetables and beef are soft and tender, approximately 60-75 minutes. Be sure to stir every 5-8 minutes
- To serve sprinkle over chopped parsley