Beef Stew🥩🍽️

Nothing beats a hearty bowl of beef stew paired with a loaf of freshly baked bread on a cold day! 🍲🥖 This comforting dish is packed with rich flavors and can easily be customized to your taste. Feel free to substitute or add your favorite vegetables, like leeks, for an extra depth of flavor. This recipe is how my mother made it (minus the red wine), and it always brought a smile to my face. There's something special about a warm, homemade stew—it's more than just a meal; it's comfort, tradition, and love in a bowl.

Ingredients (Serves 2-4)

Meat & Broth

• 2 lbs stew beef cut into one inch cubes

• 1 (32 oz) carton beef stock

• 1/4 cup flour

• 1 cup red wine

• Beef base, to taste (add once broth is made)

• 1 tbsp browning/seasoning sauce (such as Gravy Master or Kitchen Bouquet)

Vegetables (Fresh or canned options available)

• 1 large yellow onion, diced

• 1 clove garlic, finely diced (use 2 cloves if you love garlic!)

• 1 can diced potatoes or 2 russet potatoes, peeled and diced

• 1 can carrots or 4 fresh carrots, peeled and diced

• 3 stalks celery, diced

• 1 can corn or 2 fresh ears of corn, kernels removed

• 1 can green beans or 1 cup fresh green beans, cut in half

Seasonings

• 1 tbsp thyme

• 1 bay leaf

• 1 tsp black pepper

• 1 tsp kosher salt (adjust at the end to taste)

• 2 tbsp olive oil

Instructions

1. Brown the Beef 🥩🔥

1. Heat 2 tbsp olive oil in a large sauté pan over medium heat.

2. Add the stew beef and onions, sautéing until golden brown (10–12 minutes).

3. Add minced garlic and sauté for 1 minute until fragrant.

4. Sprinkle flour over the beef, onions, and garlic, stirring constantly.

5. Sauté for 2–3 minutes to cook out the raw flour taste.

6. Remove from pan and set aside.

2. Build the Stew 🍲🔥

1. Deglaze the Pot:

   • Pour red wine into the stockpot and increase heat to medium-high.

   • Use a wooden spoon to scrape up the browned bits from the bottom—this adds rich flavor to the stew.

2. Add the Base Ingredients:

   • Pour in the beef stock.

   • Add the browned stew beef, onions, garlic, bay leaf, thyme, black pepper and salt.

   • Bring the mixture to a boil.

3. Simmer the Stew:

   • Reduce heat to low, cover the pot, and simmer for 60–90 minutes, or until the beef is tender.

4. Add the Vegetables:

   • Stir in the fresh carrots, green beans, corn, celery, and diced potatoes.

   • Simmer for 30–45 minutes, or until the potatoes are tender.

5. Using Canned Vegetables?

   • If using canned vegetables, add them now, skip the simmering step, and proceed to the next step.

3. Adjust the Seasoning 🧂

1. Stir in 1 tsp beef base and mix well.

2. Add 1 tbsp browning/seasoning sauce

3. Taste the stew and adjust the flavor:

   • If it needs more richness, add additional beef base in small amounts.

   • If it needs more seasoning, gradually add Kosher salt, tasting as you go.

💡 Tip: Always season gradually—it's easier to add more than to fix an over-salted stew!

For a Thicker Stew 🥄

1. Prepare a slurry: Mix equal parts cold water and flour/cornstarch in a small bowl until smooth.

2. Slowly stir the slurry into the simmering stew, adding a little at a time while stirring constantly.

3. Continue cooking until the desired thickness is reached.

💡 Tip: Let the stew simmer for a few minutes after adding the slurry to allow the thickener to fully incorporate.

Tip for Faster Cooking ⏳💨

• After browning the beef, transfer it to a pressure cooker with 1 cup of beef stock.

• Cook on the pressure setting for 15 minutes to tenderize the meat.

• Once done, continue with the recipe as directed—this significantly reduces the overall cooking time!