Old fashion Beef Stew features is a cornucopia of vegetables with filling tender melt in your mouth hunks of beef. The broth is very savory and is biscuit sopping good. The carrots take a more prominent role in this recipe but strike a harmonic medley with the potatoes and beef. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect belly filler meal planning. Quick and tasty this recipe will call everyone to the table. Serve with homemade cornbread (my husbands favorite), biscuits (my daughters favorite) or my personal favorite fresh baguette. We absolutely love this recipe and hope you do too.
Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this seasonal classic this year as the weather begins to turn a bit cooler. Thanks for visiting and see you again soon.
In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.
Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown.
Repeat this step with the other half of beef. Remove the beef and set aside.
Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer. Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients).
Remove lid: add potatoes and cover for another 15 minutes.
Remove lid: add carrots and cover for another 15 minutes.
Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve & enjoy!
Serve with bread.
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Old Fashion Beef Stew
Ingredients
- 1 lb chuck roast or beef stew cut into cubes
- 1 ½ lb yukon gold potatoes (about 6) peel & cut into cubes
- 6 carrots peeled & cut into 1.5"
- 1 onion chopped
- 4 garlic cloves minced
- 5-6 thyme stems
- 2 bay leaves
- 4 cups low- sodium beef broth
- 1 cup red wine Merlot, Pinot noir, Cabernet sauvignon or etc.
- ¼ cup all-purpose flour
- 3 tbsp red wine vinegar
- 2-3 tbsp oil
- 1 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
Instructions
- In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.
- Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
- Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer.
- Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients).
- Remove lid: add potatoes and cover for another 15 minutes.
- Remove lid: add carrots and cover for another 15 minutes.
- Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve & enjoy!
Video
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