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</head>I didn’t know much about beef stew until my husband mentioned it on a cold January afternoon. After listening to his beef stew memories and some trial and error, beef stew is now a part of our winter recipe rotation. With a little love and care, beef stew turns a tough cut of meat into melt-in-your-mouth deliciousness. You will love it because it can feed a large crowd or a small family for days. Serve with white rice or corned bread for a comforting hearty meal!
INGREDIENTS
5 lbs chuck steak, cubed 1 inch thick
2 cups mushrooms (optional)
2 lbs potatoes (baby potatoes or cubed white potatoes)
3 cups carrots, chopped
1 onion, chopped
1/2 cup olive oil
2 cups Cabernet Sauvignon
32 oz beef stock
1/2 cup parsley, chopped
6 cloves garlic, minced
1 cup celery, chopped
3 tbsp Worcestershire sauce
10 stems fresh thyme
1 stem fresh rosemary
3 dried bay leaves
Salt and pepper to taste
1 tbsp dried oregano
1/2 tbsp garlic powder
1 tbsp onion powder
8 tbsp allspice or pimento berries (optional)
1 tbsp Better than Bouillon
10-12 Servings
Prep time: 15 minutes | Cook time: 2 hours
INSTRUCTIONS
Cube chuck steak into 1-inch pieces. Season with salt, pepper, garlic powder, onion powder, and oregano.
Add olive oil to a large Dutch oven or pot. Sear chuck steak in batches until brown on each side. Do not over-crowd the pot on any batch.
Remove the chuck steak and set aside.
In the same pot, add onion, minced garlic, carrots, and celery. Mix well, and allow vegetables to cook in the meat drippings and leftover oil until onions become translucent.
Add allspice berries, thyme, and tomato paste. Mix well.
Add Cabernet Sauvignon, mix well, and let simmer for 5 minutes.
Add Better than Bouillon base, and stir until.
Add chuck steak, and mix again.
Add potatoes, mushrooms, thyme, rosemary, beef stock, and Worcestershire sauce. Simmer on medium-low for at least 2 hours. Stir the pot every 30 minutes. Taste to assess the tenderness of the beef, and allow the stew to simmer on low for an additional 30 minutes. (see notes below)
NOTES
No alcohol? No problem! Feel free to substitute the red wine for alcohol-free wine or pomegranate juice.
No fresh herbs? Use a tablespoon of dried rosemary and thyme instead.
Potatoes. I used baby potatoes that day because I had extra from another dish, and I wanted to use what I had on hand. I suggest using peeled and cubed Yukon Gold or russet potatoes to absorb the flavor of the stew.
Bouillon base. The beef, roasted beef, or roasted vegetable flavors will work well. If you can't get your hands on the bouillon base, add a little seasoning salt or adobo seasoning. Be sure to add a little at a time and taste for the salt level!
Browning the beef adds rich color and flavor. It’s worth the extra effort, so don’t skip this step.
Cooking the stew. Lower temperatures and longer cooking times are best for stews. Cook on medium-low for at least 2 hours. Taste to assess the tenderness of the beef, and allow the stew to simmer longer if needed. The meat should be very soft and tender. I notice that using a heavier pot, like a Dutch oven, helps shorten the cooking time.
If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons
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