Beef Stew

Brrrrr... it's cold outside! It's a perfect time to whip up a batch of yummy beef stew. The ingredient list seems a bit long, but most of the stuff I had around the house already. I also decided to sub in mushrooms for 1/2 lb of the beef which turned out to be a great idea. The original recipe calls for a can of beer but I don't like to cook with beer much - so I just added more beef broth.

This is just the most perfect beef stew I have made. The broth was incredibly flavorful and the meat was just falling apart. I loved the addition of the mushrooms as well, in fact next time I might do less meat and more mushrooms. But really, it came out perfect the way it was. This recipe is a keeper, for sure! Check it out...

Beef Stew       

Serves 8

Beef Stew

ingredients

• 3 Tbsp EVOO
• 1 Tbsp butter
• 1 1/2 lbs beef stew meat
• 1 onion, diced
• 6 garlic cloves, minced
• 8 oz white button mushrooms, quartered
• 4 cups + 12 oz low sodium beef broth
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp tomato paste
• 1/2 tsp paprika
• 1 1/2 tsp sugar
• 1/2 tsp Kosher salt

• Freshly Cracked Black Pepper, to taste
• 4 potatoes, quartered (into bite size pieces)
• 4 carrots, roughly sliced (unpeeled)
• 2 Tbsp flour
• Minced parsley & crusty bread

directions

1. Heat the EVOO and butter over medium high heat in a large dutch oven. Season the beef with S&P. Add to the pot and let brown on one side without stirring, about 5 minutes. Toss beef around and let sear on the other side. Remove and set aside on a plate. Add the shrooms and cook for another 5 minutes. Remove and set aside on the same plate as the beef.

2. Add the onions to the hot skillet (add extra EVOO if pot seems dry) and cook for 3-5 minutes until softened. Add the garlic and cook, stirring for 1 minute. Next, add the beef broth, Worcestershire sauce, tomato paste, paprika, sugar, S&P, beef & shrooms. Bring to a boil, reduce to a simmer and cover. Cook for 2 hours until meat is tender.

3. Add the potatoes and carrots to the pot, stir, cover and simmer for an additional 30 minutes until veggies are tender.

4. Remove 1 cup of the cooking liquid and whisk in the flour. Pour this mixture into the stew and stir. Simmer for 10 minutes or so until the liquid has thickened up a bit. Turn off the heat and stir in the parsley.

Serve in bowls with some crusty bread for mopping.

Enjoy!

This recipe was adapted from Pioneer Woman.