It finally feels like Fall is creeping into South Carolina, which means more 80 degree temperatures and less 90 degrees or above. While it’s still not soup weather, it will be soon, and this beef stew just seemed to be a perfect choice.
Full of veggies, potatoes and big chunks of meat, you get protein and carbs in one bowl. This recipe makes a TON of stew, so it’s great for leftovers or when you’re having people over. While this recipe requires a bit more time at the stove (or so my wife tells me), it’s worth it.
This recipe includes red wine to deepen the flavor of the stew. If that’s not your thing, just substitute beef broth. If you want to add more veggies, green beans and corn could work, or cauliflower would make a tasty addition.
While the wine in the stew cooks out, the glass you drink at the table doesn’t. If that’s your thing, I’d recommend making this the night before your off day. I’m happy to leave the wine consumption to the wife, so I’ll eat this any night.
Hearty Beef Stew
|Prep time||30 minutes|
|Cook time||1 hours, 30 minutes|
|Total time||2 hours|
|Meal type||Main Dish, Soup|
- 2 cups carrots
- 2 cups celery
- 2 onions (white or yellow work best here)
- 2lb beef (look for )
- 1 cup red wine
- 2 cups water
- 2 bay leaves
- 4 Medium red potatoes
|Chop up your onions, carrots and celery in uniform chunks, between 1/2-1". (They'll cook evenly if they're close in size).|
|Heat a few tablespoons of olive oil (enough to coat the bottom) of a large stockpot, using medium-high heat.|
|Add onions, celery and carrots and cook until soft (about 5 minutes) stirring occasionally.|
|Push the veggies to the outer part of the pan, leaving the middle open. Place 1/3 of the meat in the pan, salt and pepper to season, and brown. Do this in small batches (probably about 3) to make sure that the meat is hitting the bottom of the pan so it cooks. Once a batch of meat is done, push to the sides with the veggie and add the next batch.|
|While the meat browns, chop up your potatoes. (Red potatoes, as long as they're washed do not need to be peeled).|
|Once all the meat is browned, stir in wine, making sure to scrape the bottom of the pan.|
|Add the water, bay leaves and potatoes. Turn the heat up to high and bring to a boil.|
|Lower the heat and let simmer for 30-60 minutes.|
|If your stew needs to thicken, you can make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of COLD water. Mix together, then dump in the simmering soup. Bring to a boil to thicken, then serve immediately. (Make sure to remove the bay leaves!)|