Beef Stew Recipe
I am not sure if I love the beef in beef stew or the vegetables and the gravy….kinda think I love the vegetables and gravy more, but the beef is pretty amazing. Some good biscuits or Italian bread to sop up the gravy is a must.
You’ll need:
- 2 lbs of beef chuck cut into cubes seasoned with salt and pepper
- 1 tbs of tomato paste
- 4 garlic cloves minced
- 1/2 cup of onion minced
- 1 carrot minced
- 1 celery stalk minced
- 1 tbs Worcestershire sauce
- 1/2 cup dry red wine
- Salt
- Pepper
- 2 bay leaves
- Enough beef stock to cover the beef
- 1/4 cup olive oil
- 4 carrots cut into 2″ pieces
- 1 onion cut into thick pieces
- 1 potato cubed skin on
- 1 celery stalk cut into 1″ pieces
- 1 cup frozen peas, thawed
Directions:
- Preheat your oven to 300 degrees.
- In a heavy pot with a tight-fitting lid (Dutch or French oven) on the stovetop, heat the olive oil and add the beef.
- Allow the beef to brown on all sides for a couple of minutes.
- Add the tomato paste, Worcestershire sauce, minced onion, garlic, celery, and carrots. Mix this all together. Stir this around for 2 minutes.
- Add the wine and deglaze all the brown bits off the bottom of the pot.
- Now add the beef stock, just enough to cover the beef and the bay leaves.
- Bring this to a boil and stir everything together.
- Cover and place in the oven. Allow this to braise in the oven for 2 hours.
- Remove the lid and add the potatoes, carrots, onion, celery, stir this all together and place the lid back on, and put it back into the oven.
- 20 minutes add the peas, check for salt and pepper, and adjust
- If needed add more stock. Be sure to heat the stock to boiling before adding – do not add cold stock.
- Allow the vegetables to cook, this will take another 10-15 minutes.
- I love lots of vegetables in mine, so I add more than I listed above.
Daniel Mancini
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