Easy Beef Stew
A very good hot stew for the cold fall and winter months. Flavorful beef in every spoonfuls with bursting tastes of different spices!
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Equipment
- pot
Ingredients
Beef Stew Spices (these can be substituted with 2 tablespoons Herbs de Provence)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1 teaspoon dried rosemary
Stew Ingredients
- 1 tablespoon oil
- 2 pounds beef stew slices
- 1 medium onion diced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 4 ounces mushroom slices
- 3 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- 4 medium potatoes quartered
- 1 cup baby carrots chopped
- ¼ cup water
- 2 tablespoons cornstarch slurry
- fresh parsley leaves for sprinkling
Instructions
- Combine beef stew spices in a bowl. Set aside.
- Heat oil in a pot on medium heat. Lightly fry the beef, do not overcrowd, work on batches if necessary. Also sprinkle it with a little bit of the beef stew spices. Once done, remove from the pot and set aside.
- Saute onion, celery, mushrooms and garlic until soft and fragrant. Add tomato paste and stir. Add the red wine, broth, Worcestershire sauce, bay leaf, and the remaining beef stew spices. Bring it to a boil. Add the beef and simmer over low heat for 1 hour or more.
- Add the potatoes and carrots and cook until soft. Make the slurry by combining ¼ cup water and the cornstarch. Add to the stew until thickened. Sprinkle with fresh parsley.
Notes
Tips for Making the Best Beef Stew
- Choosing the Beef: Opt for cuts like chuck roast or beef stew meat with some marbling for the best flavor. Leaner cuts may not provide the same richness.
- Wine Substitute: If you prefer not to use red wine, substitute with an equal amount of beef broth or water.
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
- Thickening: For a thicker consistency, increase the amount of cornstarch slurry or reduce the liquid by simmering uncovered for the last 15 minutes.