Beef stew is one of my dad’s favorite American comfort foods. There are pre-made seasoning packets that you can buy, but if you have red wine, tomato paste, bay leaves and beef broth, you don’t need all the extra sodium!
The Basics
- Beef chuck roast – Cut into hearty 1″ inches.
- Garlic – Peeled and minced; I like garlic so I used 4 cloves.
- Celery stalks – Washed and sliced
- Carrots – Peeled and sliced
- Green peppers – De-seeded, and diced
- Potatoes – Peeled and diced
- Red wine – Use what you drink!
- Tomato paste – Use 2-3 tbsp
- Bay leaves
- Salt and pepper
- Beef broth; about 1 or 2 cans
- Cornstarch; about 1 tbsp
- Water
The Rundown
Season beef with salt and pepper. Heat a dutch oven on the stove top on medium heat. Here’s some tips when you’re browning beef:
- Dry meat with paper towels.
- Don’t over crowd meat. Cook it in small batches if necessary.
- Let beef cook for about 3 minutes before you even think about flipping it.
Once beef is browned, transfer the beef to a plate.
Pour red wine to deglaze the bottom. Gently scrape brown bits from the bottom of the pan
Add beef, garlic, bay leaves, tomato paste and beef broth. Bring to a gentle boil on medium heat. Cover and continue cooking for about 30-45 minutes.
Add vegetables and stir. Cover and continue cooking for about 15-20 minutes or until the vegetables are cooked. Enjoy!
Tags: comfort food, dutch oven, one pot, simple, soup and stew
