Beef Stew

Well y'all, it's sweater weather (even in Texas, momentarily). 

Thanksgiving is upon us, Christmas is just around the corner, and pretty soon we'll all be looking for easy, comforting recipes to keep us warm. So, look no further...this is the one. This stew is hearty, flavorful, comfort food at its finest. And, to top it off, it's pretty easy too!

Much like all of my other recipes, this one came about from a place of love. A couple years ago, someone very dear to me was injured. He was down for the count, and his food request was...yep, you guessed it...beef stew (How'd you know?). Being the diligent student that I am (ha ha), I took to my cookbooks and the internet. If the man I cared for needed beef stew, then by golly I would find the best recipe on the planet! And...to make a long (not-so-interesting) story short, this is the recipe I found. It has a classic, simple flavor, but the wine and herbs add just enough oomph to keep it interesting. So, while the last couple of years, have brought a lot of change, and the man I created this for is long gone (and moved on ;) ), this recipe still remains steady, in my arsenal. I found it to be a keeper, and I think you will too! 

Here's how you do it!

 First, cube some beef chuck and brown it. I find it's better to cube it yourself. The grocery store tries to be helpful and sells stew meat already cubed, but it's never the right size. It's always tiny, and weirdly shaped, and well...it's just not for me. But, if you're cool with the pre-cut stew meat and in a hurry, by all means, use it.

Anyway, back on track Katie, brown the meat until you get some serious color on all sides because that's where the flavor is people! You'll probably need to do this is more than one batch unless you own a much larger pot than I do.

 Once the meat is browned, remove it, and throw in some onions. As they cook, they'll pick up all those brown bits the beef left on the bottom of the pots, and, well...yum!

 Next, add some flour. This is what will help thicken the broth as the stew simmers, giving in that thick, velvety texture that we all expect of stew. 

Once the flour has cooked for a minute or two, it's time for the good stuff. Slowly stir in some wine. And, I'm sure you've heard this eight million times, but just in case...use wine you'd be willing to drink. This wine is flavoring your whole stew. You are about to cook meat in it for hours. If you use cheap, gross wine....you will end up with a lovely, cheap and gross tasting stew. Ingredients matter, my friends! 

Okay, moving on. Add wine..and then some broth.

Then, add your spices.

Add the meat back in, and simmer it for an hour and a half.

Add in the veggies and continue to simmer until tender, about another hour.

And...

Here's what you get! Beautiful, perfect stew! 

At this point, throw in some frozen peas and just let them heat through. As you can see, I forgot to take a picture with the peas, but, take my word for it. Those little green gems, make this stew all the more inviting. So...

Go make some now. It's easy, it'll warm you up, and...it makes the BEST LEFTOVERS! 

Stay warm, and enjoy this recipe.

Beef Stew

(adapted from America's Test Kitchen)

Ingredients:

3 lb chuck roast, cut into 1” cubes
Salt and pepper
Vegetable oil
2 medium onions, chopped
3 garlic cloves, minced
3 tablespoons flour
1 cup dry red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
New potatoes, halved or quartered (depending on size)
1 lb carrots, peeled and cut into chunks
1 cup frozen peas

Directions:

1. Season beef with salt and pepper and cook in a tablespoon of oil until brown. (This may need to be done in batches, depending on the size of your pot.

2. Remove beef, and add another tablespoon of oil to the pot. Add onions and cook until translucent. Add garlic and cook until fragrant.

3. Add flour and allow to cook about 1 min. Stir in the wine and beef broth, stirring to make sure all of the flour is incorporated.

4. Add bay leaves, thyme, and beef, and bring to a simmer. Cover and simmer for an hour and a half.

5. Remove cover and add potatoes and carrots. Cook for another 45 min, uncovered. 

6. Add the peas, and stir until peas are heated through. Remove bay leaves, check for salt and pepper, and serve!

ENJOY!