This hearty beef stew is chock-full of vegetables and tender beef. For more winter stew inspiration, check out Simmer Down: Stew Making 101.
Classic Beef Stew
2 tbsp extra virgin olive oil
2 lb stewing beef
1 large onion, diced
3 garlic cloves, minced
1-1/2 tbsp tomato paste
1/2 cup red wine
3 medium carrots, sliced thinly into coins
1 stalk of celery, sliced thinly on the horizontal
2 medium yellow-flesh potatoes, peeled and diced
1/2 cup halved mushrooms
1 bay leaf
4 cups beef broth
salt and pepper
Heat oil in a large soup pot over medium heat. Add beef and sear until golden brown on top and bottom; remove and set aside. Add onion and cook, stirring occasionally, until soft and golden. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and heat through, mixing with garlic and onion. Add red wine and allow to bubble away for 1 minute, stirring up brown bits form the bottom of the pot.
Next, add reserved beef (including any accumulated juices), carrots, celery, potatoes, mushrooms and bay leaf to the pot. Top off with beef broth and cook, covered, for 45 minutes to an 1 hour, or until vegetables and beef are tender. Season with salt and pepper to taste.
Get stewing beef cubes as well as pre-cut vegetables to make your stews the easy way, in store today!