Recipe: Beef Stew

There are probably a million ways to make beef stew. This is my beef stew recipe, I’ve been making it for years. I’m sure I started out with a recipe which I've altered over the years. The red wine adds a wonderful robust flavor. I serve it with a crusty bread. It’s a winter favorite at our house.

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Recipe: Beef Stew

All you need:

2 lbs. beef for stew, cut into 1” cubes
1 cup flour
1 tsp garlic powder
1 tsp salt
½ tsp ground pepper
2 tablespoons olive oil
1 tablespoon butter
1 large onion, cut into thick chunks
1 tablespoon finely chopped garlic
1 can beef broth
½ cup red wine (optional)
1 14.5 oz. can of diced tomatoes, (I use DelMonte diced tomatoes with garlic and onion)
1 bay leaf
½ tsp dried crushed thyme
1 stalk celery, cut in half
½ small bag of small fresh Belgian carrots
1 small container fresh mushrooms, quartered
3 medium potatoes, quartered
½ bag frozen peas
Chopped fresh parsley

All you need to do:

Place flour, garlic powder, salt and pepper in a plastic bag and mix ingredients in the bag, then add the beef chunks to coat. In a large pot, heat 1 tablespoon olive oil and butter. Add the beef in one layer and brown the meat on all sides by cooking on medium high heat for about 5-7 minutes.

When meat is browned on all sides, remove the meat to a plate. Reduce to medium heat and add 1 tablespoon olive oil to bottom of pot and add onions and garlic, cook for about 5 minutes, until onions are soft, stirring occasionally.

Add the beef broth, wine, diced tomatoes, bay leaf,thyme and celery pieces. Return beef to pot and simmer over low heat for 1 ½ hours, stirring occasionally.

Add carrots,potatoes and mushrooms and simmer for 25 minutes.

Add the frozen peas and bring pot back to a simmer. Simmer for 5 minutes until peas are cooked but still firm, not mushy.

Discard celery pieces and bay leaf. Ladle into serving bowls. Sprinkle with chopped fresh parsley.