Hearty Beef Stew


Beef Stew

Here is a recipe for a classic beef stew.  It includes plenty of fresh vegetables.  It is a timeless delicious slow cooked meal big enough to serve any family.  From my family to your table –an easy prep recipe that will make the whole house smell good!

 

 

 

Beef Stew

 PREP TIME:  20 minutes
TOTAL TIME:  2 hours 50 minutes
SERVES:  8

Hearty Beef Stew
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Ingredients

  • 3 Tbsp olive oil + an additional 1-2 Tbsp to sauté mushrooms
  • 2 lb cubed beef stew meat (1 1/4?)
  • 4-5 ounces fresh mushrooms
  • 3 ounces of button mushrooms – optional
  • 1 16 ounce can small white beans, drained and rinsed
  • 1 medium onion, cut lengthwise into thin wedges
  • 3 cloves garlic, minced
  • 12 oz beer – pale lager
  • 3 1/2 c beef broth
  • 2 Tbsp tomato paste
  • 1 regular size can of diced tomatoes, drained
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 tsp sugar
  • 1/2 tsp paprika
  • 8 potatoes (1 1/2?-2? diameter), quartered
  • 4 carrots, sliced diagonally or mini carrots
  • 3 Tbsp all-purpose flour
  • Chopped parsley to garnish
  • Crusty bread – optional
  • Salt to taste – options

Instructions

Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.

Heat the oil in a large stove top pot or Dutch oven over medium/high heat. Season the beef. Working in two batches brown meat on all sides for about 6 minutes. Remove from heat to a plate and set aside.

Add onion wedges to pot and reduce heat to low. Cook until soft, about 3 minutes, stirring frequently. Add garlic and continue to stir for about a minute.

Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

Stir in potatoes, carrots, tomatoes and white beans. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

Remove 1 cup of liquid from pot and slowly whisk in flour. Combine back into pot, stirring and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes.

Season with additional salt and pepper, if needed. Place fresh parsley on top of each bowl to garnish. Serve with bread, if desired.

http://www.swankyrecipes.com/beef-stew.html

 Put a large skillet over high heat and add all the mushrooms.  Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water.  Keep cooking until the mushrooms begin to brown.  Remove to a bowl and set aside.

Beef Stew mushrooms

Heat the oil in a large stove top pot or Dutch oven over medium/high heat.  Season the beef.  Working in two batches brown meat on all sides for about 6 minutes.  Remove from heat to a plate and set aside.

Beef stew-beef

**To store, place in an air tight freezer safe container.

**Notes**

Recipe slightly adapted from My Prized Recipes   Image credit via Simply Recipes click to see original recipe with image

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