Sunday Dinner~Beef Stew
What could be more comforting on a cold winter day in the great white north than stew? Beef Stew. I have a long list of comfort foods, and Beef Stew is for sure in the top ten. Hearty, rich, full of flavor. We like ours a little spicy. Beef Stew always brings smiles to our dinner table. This recipe makes enough for an army. Make this stew, and invite someone over after church on Sunday. Make some dinner rolls and an Apple Pie and they will think they died and went to heaven!
The list of ingredients may seem long, but really this recipe is quite simple. A little bit of cooking on the stove, then pop it in the oven for a couple hours. It will make your house smell fabulous. Make things easy on yourself by, giving the ingredient list a read through and get all your vegi’s and meat prepped before you turn your stove top on. Ready, Setty, Go!
Start out by trimming the fat and grisle off 4 pounds of round steak.
Cut trimmed streak into one inch cubes. Or you can simply buy 4 pounds of stew meat from your butcher.
Mix 2 cups of flour in bowl with 1 teaspoon season salt, set aside and heat 2 tablespoons of butter and 2 tablespoons of olive oil together in a large dutch oven on stove top. . Dredge beef chunks in flour.
Drop them in pan to brown.
Be careful not to crowd meat pieces, while browning, you will most likely have to do this in two batches.
Remove browned meat, and continue to add meat until it is all browned. If pan starts to get dry add an additional tablespoon of butter and or olive oil. Adjust heat as needed you want to brown meat but not burn bottom of pan. Remove all browned meat from pan and set aside.
Slice one medium sweet onion, clean 12 ounce package of white button mushrooms, dice 1/2 of a red pepper, mince 3 cloves of garlic (more if your husband is not a vampire and can tolerate garlic better than mine).
This is good, this is very good, this browned, on the verge of burned goodness will give your stew flavor…don’t even think of scrapin’ any of that goodness out of there in less of course you are going to have a taste….then by all means scrape baby scrape.
Toss in pepper, onion, mushrooms, and garlic sautee’ on medium heat. The moisture from the vegi’s will loosen up all the brown crusty goodness from the bottom of the pan. Sautee until onions are starting to caramelize and mushrooms are browning, about 8 minutes.
Now for the good stuff. One glass Merlot or Burgundy wine. FIRST you must take a sip of the wine. Heaven for bid you pour nasty wine in your beef stew! Take another sip….are you sure it’s good enough?
OK, pour it on in with the caramelizing vegi’s. Kick up the heat get the party started, take a spatula and scrape all the goodness from the bottom of the pan. This is called deglazing.
Bring the browned beef chunks back to the party.
Carrots…aren’t they purdy? Yes carrots come in all shapes and sizes and colors. They are not all uniform and bite sized and sealed tight in plastic. Do you have a peeler? Use it!
Confession: Cloned Carrots scare me.
Sorry, sometimes I don’t know what happens to me, I get all bossy and sassy. Feel free to use the cloned type of carrots, what ever floats your boat.
Toss in your carrot chunks. Add cans of tomatoes, and the remaining ingredients.
Preheat oven to 300 degrees.
Place covered pan in oven for 2-4 hours. I if you are going to be baking this stew on the longer end of the cooking time, be sure to check it and add water if stew appears to be cooking down too much.
We eat our stew over noodles. If you prefer potatoes, you could make yourself some mashed taters and ladle stew over them, or you could cut up chunks of potatoes and add them into the stew, add extra water if you are going to add potatoes. I love peas in my stew, but my kiddos think peas will kill them, so I leave them out. The sacrifices I make let me tell you!
Enjoy! XO Sheila
Beef Stew
Tender beef simmered to perfection in a tomatoey red wine sauce with mushrooms onions and garlic serve over thick cut noodles or mashed potatoes.
Equipment
- 1 6-8 quart dutch oven
Ingredients
- 4 pounds round steak cut into 1 inch cubes
- 2 cups flour
- 1 tsp seasoning salt I use Morton’s Natures’s Seasonings
- 4 tbsp butter
- 1 whole sweet onion sliced thin
- 12 ounces white button mushrooms cleaned and chopped in half if large
- 1/2 cup red pepper diced
- 3 cloves garlic minced
- 1 cup dry red wine Cabernet, Burgundy, Merlot all good choices
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes
- 6 whole carrots peeled and chopped into chunks
- 32 ounces beef broth
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes optional
- 1 cup water
Instructions
Preheat oven to 300°
- Trim any excess fat from round steak and cut it into 1 inch cubes.
- In a bowl or a zip-loc bag add flour and seasoning salt. Toss cubes of beef in flour.
- Melt butter 2 tbsp in dutch oven. Add 1/2 of the flour dusted steak cubes in, using tongs brown them on all sides. Remove from pan to a plate and the remaining 2 tbsp of butter to pan and the last 1/2 of beef, brown and remove to plate.
- Leave browned bits in the pan. Add onion, garlic, red pepper, and mushrooms. Sprinkle with a pinch of salt. Saute. As moisture releases from the vegetables, scrape up the browned bits from the bottom of the pan. Move vegetables around until they are softened and mushrooms have started to shrink down.
- Add red pepper flakes, smoked paprika to pan. Stir to combine. Add balsamic vinegar.
- Add red wine to pan, and simmer for 3 minutes.
- Add meat back into pan, with all the juices from the plate.
- Add all remaining ingredients to the dutch oven. Stirring to combine. Cover pot and place in preheated oven. Cook for 2-4 hours. Check periodically to make sure there is enough liquid. If it seems to be getting too dry add water.
- Serve over wide egg noodles or mashed potatoes.
Notes
Slow Cooker: Transfer ingredients to slow cooker after adding red wine and allow it to cook for 3 minutes. Add meat and remaining ingredients into slow cooker. Cook on low for 8-10 hours, on high for 6.
Nutrition
Calories: 560kcalCarbohydrates: 59gProtein: 44gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 1524mgPotassium: 1477mgFiber: 12gSugar: 14gVitamin A: 6564IUVitamin C: 20mgCalcium: 162mgIron: 11mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!
I have always wanted to try beef stew. I know it’s a classic dish and probably 98% of the population has been eating it since birth, but my parents were more chili people so it was always our go to heavy meat based cold weather dish. I carried that with me to adulthood. I MUST give your stew a try. It looks SO good!!
Great recipe… I love your instructions, I totally need them! 🙂 Cant wait to try this!
I never thought of serving beef stew over noodles, now I have to try it and soon! Love your thoughts on carrots, very funny!
I can not wait to try this! I love beef stew, hubby is not a fan – says it is too blah. This does not sound blah and I am thinking he may like this!
Erika, I thought I had your email but I dont' darlin" so here goes. You can do all that in a big fry pan. Brown your meat, put it in the crock pot, then do the onions, pepper, garlic in the pan you browned meat in, deglaze with wine, scraping all the good stuff off bottom of pan, then pour all that goodness over browned meat in your crockpot then add the remaining ingredients and let that stuff simmer away for 3hours or more. Hope that makes sense. You can find my email on my profile page and email me if you have more questions. Luv Ya!Sheila
YUM! This looks great. I'm going to use my new pot my husband got me for Christmas!
Sheila~
I have a confession to make: I have never made a "great" beef stew. Sure I've made edible beef & veggie-ness, but never something that my family would ask for again! SO…question for ya: I don't have a dutch oven. Can I use my crock-pot-pot (it's safe for the stove top), or a covered baking dish of some kind? I know my husband would LOVE this. Maybe I'll surprise him next week once I get the details figured out
:),
Erika Betts
Oh, what could be better that this wonderful beef stew right now! Great post, Sheila!