Beef Stew Recipe
I know this is a heartwarming Fall/Winter dish but I love it so much I don't mind eating it all year round. I mean who can resist thick, brown sauce smothering meltingly, tender beef and veggies. 😋
This dish is not difficult to make but it does require time and patience. Beef stew is all about searing the meat to achieve a deep, brown sauce and slow cooking for several hours.
This dish is not only delicious but it's a great one dish meal to feed a crowd.
Beef Stew Recipe
1kg/2lbs beef, cut into large pieces
Oil for cooking
1 large onion, finely chopped
5 garlic cloves, finely chopped
2 carrots, finely chopped
3 celery stalks, peeled and finely chopped
1 tablespoon tomato paste
2 tablespoons butter
4 tablespoons flour
5 cups beef stock
1 teaspoon salt or to taste
1/2 black pepper or to taste
2 tablespoons dark balsamic vinegar
2 tablespoons soft brown sugar
2 bay leaves
3 potatoes peeled and cut in big chunks
3 turnips, peeled
2 carrots, cut in large pieces
Few sprigs of thyme (optional)
In a large, heavy bottom pot, heat oil and sear meat in small batches on all sides until very brown. Remove and set aside.
In the same pot, sauté onions, garlic, carrots and celery until soft and light brown.
Add tomato paste and sauté for a few minutes.
Add butter and flour and mix until combined.
Add beef stock, seared beef, salt, black pepper, balsamic vinegar, brown sugar and bay leaves and simmer for 1 hour.
Add potatoes and turnips and simmer for 1/2 hour.
Add carrots and continue simmering until carrots are tender but still have a bite.
Add thyme (optional).
Tips and Bits
Marbled beef is the best beef to use for this stew.
Feel free to add other veggies like beans and peas.
I like to serve this with crusty bread or mashed potatoes, you can also serve it with buttered egg noodles.
Store in airtight container in fridge for several days.
This freezes very well, without the potatoes.
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