Recipe: Beef Stew

Thick, rich, and ready to get in my belly!

I love a good, hearty beef stew. It can take a little effort, but oh, man is it worth it.

I made this last week, and I started off by looking at How To Cook Everything by Mark Bittman, which is a great cookbook if you are looking for something beyond the basics of Betty Crocker or Better Homes and Gardens. Each recipe has tons of variations and substitution suggestions to make each dish your own.

This recipe is an amalgamation of Mr. Bittman’s recipe and several additions that give a rich, thick, hearty stew.

Ingredients

  • 2.5-3 pounds of beef stew meat, cut into bite-size pieces
  • 2 T. cooking oil (I used avocado)
  • 2T butter
  • 2 sweet onions, chopped
  • 4 cups beef stock
  • 3 potatoes, peeled and cut into bite-size pieces
  • 3-4 carrots, peeled and cut into coins
  • 1/2t. dried thyme
  • 2 cloves garlic, minced
  • Kosher salt
  • fresh cracked pepper
  • 1/2c red wine
  • 2T. Tomato Paste
  • 3T. All-purpose flour

Directions

  1.  In a large stockpot, heat oil, and cook the beef in batches to brown. If your pot is large, there may not be a need to cook in batches.
  2. After the beef is browned, add the onions, and cook until clear and tender.
  3. Sprinkle flour over the meat and onions, and stir to combine.
  4. Brown the flour gently, this may take a few minutes. Stir frequently to avoid burning. the flour will stick to the meat and onions- this is ok. While string, you may notice the flour forming a paste that browns- this is what you want.
  5. Add garlic and cook until fragrant.
  6. Add beef stock and thyme, and stir to combine and continue to stir as the mixture thickens.
  7. As the stock thickens, add wine, tomato paste. Allow the stew to cook on low for 20-30 minutes.
  8. Add potatoes and carrots and cook soup on low for 20-30 minutes with the lid on the stockpot.
  9. Taste and add salt and pepper as needed.
  10. Continue to simmer as desired, if you want thinner stew, add more stock. If you like a thicker stew, remove the lid and allow the stew to simmer for 10-20 minutes until the stew reaches your desired thickness.

Some notes: I add wine and tomato paste because the acid in both helps break down the collagen in the meat, making it more tender, and giving the stew broth a more luscious mouthfeel. You can do without one or the other if you prefer.

I don’t like peas, so I omit them from my stew. If you like them, add 1/2-1 cup frozen peas about 10 minutes before serving. This keeps them from getting mushy or falling apart.

If you like more of a French-style beef stew, add 1/2-1 cup chopped mushrooms when you add the other veggies.

This recipe makes about 8-10 servings of stew. I like to serve the stew with crusty french bread, or sourdough toast, and of course SALAD. I like a peppery arugula (or rocket) salad with beets, goat cheese, and a simple vinaigrette. That combination really pairs well with the richness of the stew.

And of course, this stew freezes well and tastes better the next day.

Weekly Meal Plan!

stemarie_1650skitchen

I’m home from Influential Summit, and boy, did they load us up with snacks and goodies! Our snack cupboard is full, and I’ll be putting together a big box of goodies together and post a giveaway later this week!

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

This week is going to be a little different tan usual. With Mr. on the cleanse, we’ll be eating a lot of whole foods/vegetables raw, and an old family friend steel cut oats will be coming to breakfast.

  • Monday: Leftover night! We’ve got leftover cheese enchiladas, pizza, and some homemade applesauce
  • Tuesday: Homemade chicken soup – I’ll post the recipe tomorrow!
  • Wednesday: Cheese and Veggie Quiche! I’ve got so many eggs!
  • Thursday: Grilled Cheese sandwiches, Green Salad
  • Friday:  Date Night (dinner out, but I’m not sure where)
  • Saturday: Chicken & Veggie Stir Fry with Cauliflower Rice
  • Sunday: tri-tip, baked potatoes, roasted veggies

 

Talk Back: What will you be cooking this week?