Beef Stew

The theme for Monday posts in January is Stew.

I love stew.

It’s easy to make and easy to make enough for more than 1 meal.

The meat, vegetables, and flavors can vary according to taste and mood.

Stew is, by definition, (WiKi): a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients….

My mother only made beef stew. This is her recipe – sort of.

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Beef Stew

Print Recipe

This serves 4 – or, as in our house, 2 meals for 2.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 85 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: One Dish Dinners
• Method: Braise

Ingredients

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• 28oz (840gr) beef stew meat, cut into 1 1/2″ (4cm) pieces.
• 4 tbs flour
• 1 1/2 tbs paprika
• 6 shallots, peeled, left whole
• 4 medium carrots, cut into 2″ (5cm) lengths, then quartered
• 1 medium rutabaga (swede), peeled, cut into chunks about 3/4″ (2cm)
• 4 medium potatoes,(20oz, 600gr) quartered the long way then cut in half or thirds depending on size
• 3 ribs celery, cut into 2″ (5cm) lengths, then halved
• 2 cloves garlic, minced
• 1 tbs olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 tbs tomato paste
• 3 bay leaves (laurel)
• 2 cups (16oz, 500ml) beef stock/broth
• 1/2 cup sherry or red wine
• 1 tbs cornstarch (maizena) dissolved in 2 tbs beef stock (if needed)

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Instructions

• Put flour and paprika into a plastic food bag or bowl and mix well.
• Add beef and coat thoroughly.
• Heat oil in a medium pot or Dutch oven over medium-high heat.
• Add beef and brown on all sides.
• Add garlic, add and sauté 1 minute.
• Add broth, sherry, tomato paste, herbs, and stir well to scrape up any browned bits.
• Cover and bring to a boil.
• Reduce heat and simmer 30 minutes, or simmer very slowly for several hours.
• Start the vegetables an hour before dinner.
• The vegetables:
• Put potatoes in water until needed to prevent discoloring.
• Add shallots, rutabaga, carrots, celery to beef.
• Stir well, cover and simmer 15 minutes.
• Drain the potatoes and add to stew.
• Simmer 30 minutes longer, until vegetables are tender.
• To finish:
• If desired, for a thicker gravy, dissolve cornstarch in beef broth.
• Uncover, increase heat and remove bay leaves.
• Add cornstarch and stir until sauce is thickened.
• Serve.

Notes

Substitute more broth for the sherry / red wine. Substitute more carrots or  white turnips for the rutabaga. If you prefer broccoli or cauliflower, add it with the potatoes.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 592
• Sugar: 14.1 g
• Sodium: 571.4 mg
• Fat: 12.7 g
• Saturated Fat: 4.2 g
• Trans Fat: 0.4 g
• Carbohydrates: 65.5 g
• Fiber: 12.8 g
• Protein: 52.7 g
• Cholesterol: 130.9 mg

Keywords: stew, beef stew, root vegetables

If you want something faster: Chicken Stew

That’s it!