Rustic Beef Stew Recipe

It’s officially winter and I’ve found myself whipping up super wholesome and filling recipes for dinner each night. Recently I’ve been trying to perfect my beef stew game. For some reason I just started making it this past year - even though I remember my parents making it quite a bit as a kid. I guess it just seemed a little intimidating (totally not - actually very easy!)

So I’ve been tweaking ingredients for the last 6 months and I finally nailed the perfect flavor and depth. Not to toot my own horn buttttttt…… this isn’t your basic Cambell’s can beef stew. I think the secret sauce is in the touch of red wine and also the giant chunks of fresh veggies! This is simply the easiest recipe but tastes like it took you all day to make. It’s been my favorite thing to make on super chilly or muggy days.

and this is how you make it:

Ingredients:

-Half an onion (chopped)

-1 garlic clove (chopped)

-1 lb. stew meat

-Spices (1 tsp each): Ground Mustard, Garlic Powder, Onion Powder, Celery Salt, and Pepper

-4 large carrots (peeled and chopped)

-4 to 6 large potatoes (peeled and chopped)

-1 stalk of celery (chopped)

-1 cup red wine (I use Cabernet Sauvignon)

-2 tbs AP Flour

-1 large box of beef stock

-1 tbs olive oil

-1 tbs Worcestershire sauce

-2 tbs heavy cream (optional)

DIRECTIONS:

* In a dutch oven or large pot, sautee chopped onion and minced garlic in olive oil on medium heat until onions are translucent. Add stew meat and spices - cook meat until just browned, then turn heat to lowest setting.

* Add wine to deglaze the pot. Once wine begins to bubble, add flour and stir until a roux (paste) is formed. Slowly pour in the entire box of beef stock. Add chopped vegetables and stir.

*Add Worcestershire sauce and any extra spices before covering and simmering on low heat for 1 1/2 - 2 hours. Stir every 15-20 minutes. You can also add contents to crock pot and cook on low heat for 4 hours.

*After stew is finished cooking, add a splash of heavy cream if you prefer a creamier texture and remove from heat. Cool for 30 minutes to allow broth to thicken before serving.

I also have an accompanying video on my channel if you need to see step by step visuals :)