Easiest Way to Refreshing at dinner My Beef Stew

Easiest Way to Refreshing at dinner My Beef Stew Delicious, fresh and tasty.

My Beef Stew. This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. —Alberta McKay, Bartlesville, Oklahoma Add the beef in batches and cook until the chunks are well browned all over.

Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

We are in the middle of a pandemic, so I wanted to make comfort food for my family.

I made this recipe without the mushrooms because my son is not a fan.

You can cook My Beef Stew using 25 ingredients and 10 steps. Here is how you achieve it.

Ingredients of My Beef Stew

1. You need 1-2 lb of beef stew meat.

2. You need 3 tbsp of flour.

3. Prepare 1/2 tsp of salt.

4. You need 1/2 tsp of pepper.

5. You need 1/2 tsp of paprika.

6. Prepare 3 tbsp of butter.

7. Prepare 3 tbsp of olive oil.

8. Prepare 4-5 of garlic cloves, minced.

9. You need 1 of medium onion, chopped.

10. Prepare 3 of carrots peeled and cut into bite sized pieces.

11. It’s 2 of celery stalks, cut into bite sized pieces (optional).

12. You need 1 lb of potatoes peeled cut into bite sized pieces.

13. It’s 3 cups of beef broth.

14. Prepare 1/4 cup of tomato paste.

15. It’s 1 tbsp of worcestershire sauce.

16. You need 1 tbsp of red cooking wine.

17. You need 1 tsp of thyme.

18. You need 1/2 tsp of rosemary.

19. Prepare 1 of bay leaf.

20. Prepare 1 cup of peas.

21. Prepare 2 tbsp of water.

22. Prepare 2 tbsp of cornstarch.

23. You need 1 tsp of dried parsley (garnish).

24. Prepare of I used a bag of mixed vegetables in this today.

25. Prepare Dash of crushed red pepper.

The meat and veggies were tender.

My Son's Favorite Beef Stew One of the classics of Greek meat cookery is a one-pot stew called Kokinisto, which means red, for the tomato that goes into it.

This is a variation of that recipe, enriched with a complex nexus of herbs and spices that give the dish a rich, multi-faceted flavor.

My go-to is Taste of Home's Deputy Editor, James Schend's, beef stew recipe, which is hands-down the best beef stew I've ever had.

My Beef Stew instructions

1. In a shallow dish mix together the flour, salt, pepper, and paprika. Coat the pieces of in the flour..

2. In a large stockpot add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides (the meat will continue cooking in the stew). Once the meat is brown remove it to a plate and set aside. Cook in batches to not crowd the pan..

3. If you need to add additional butter or olive oil you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft..

4. Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, red cooking wine, bay leaf, thyme and rosemary..

5. Add the beef pieces back into the pot..

6. Bring the stew to a boil over medium-high heat. Once it starts to boil then reduce the heat to low, cover the pot and cook for one hour to 90 minutes or until the beef is tender..

7. Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10-15 minutes with the lid off stirring occasionally as it thickens..

8. Remove the bay leaf..

9. Add the peas to the stew the last 5-10 minutes while it is thickening and before serving so they don’t get mushy..

10. Garnish with parsley and Enjoy!.

Its complex flavor comes from the recipe's use of paprika, rosemary and herbes de Provence.

The stew isn't too heavy, either.

James' secret ingredient is a splash of balsamic vinegar that brightens up.

Remove the beef from the pot and add the vinegar and wine.

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.