Traditional Beef Stew

Beef Stew 1

This looks delicious.  I would love to have a bowl of this right now.  Rich, meaty with potatoes and carrots and a flavor that is glorious.  A roaring fire, a good movie and a bowl of beef stew is a winning combination.
3 lbs Beef cubes
1 Large Onion, chopped
3 Carrots
3 Potatoes
4 Cups Beef Broth
½ Cup Flour
3 Tbsp Vegetable Oil
2 TBSP Worcestershire Sauce
3 Cloves Garlic, minced
1 Bay Leaf
1 tsp Paprika
1 tsp Thyme
1 tsp Rosemary
1 Cup Red Wine
Salt & Pepper
In a large dutch oven, heat the vegetable oil.  Dredge the beef in flour seasoned with salt and pepper. Brown the floured meat on all sides in the vegetable oil.  Remove the meat from the pan and set aside.  Add the chopped onion and cook until the onion is soft.  Add the minced garlic and cook for another minute.  Add the beef broth, red wine, Worcestershire sauce, bay leaf, paprika, thyme and rosemary.   When the mixture comes to a boil, add the meat back to the pot.  Simmer on low for 1 – 1 ½ hours.  Until the meat is fork tender.In the meantime, cut the carrots and potatoes into bite size pieces.  After the meat has been simmering for 1 – 1 ½ hours, add the vegetables to the pot.  Continue to simmer for another 30 – 40 minutes.  Season with salt and pepper.  Serve.

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