This week I am sharing with you a very simple beef stew, please do not get intimidated with the list of ingredients…nothing like a big pot of this stew accompanied by rice or pasta…so good. This hearty simple beef stew will warm your body and soul in this cold and windy weather…yes, it has been so windy here lately. This is pretty similar to the classic beef bourguignon.
Oh! Make this beef stew goes very well with a piece of good bread…so you can dip the bread into the rich and flavorful sauce…yum!
1½ lb beef for stew in cubes, approximately 1½ in
1 medium yellow onion, cut into 1-inch chunks
3 cloves garlic, finely chopped
4 medium carrots, peeled and cut into 1 in chunks
1 pound gold potatoes cut into 1 in chunks
8 oz mushrooms cremini or combination of any kind
2 tomatoes cut into small pieces
1 bay leaf
1 teaspoon thyme
1 cup red wine
1 cup beef broth
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1½ tablespoons all-purpose flour
½ cup water
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh chopped parsley, for garnish
In a medium bowl place the beef and season salt and pepper. In a large heavy pot, heat olive oil over medium high brown the meat in 2 batches. Make sure to sear to the meat. Transfer the meat to a plate in between the batches.
On the same pot, add onions, garlic and balsamic vinegar and cook by stirring and scrapping from the bottom of the pan. Add tomato and beef with it juices back to pan. Sprinkle the flour and stir until flour is dissolved.
Add wine, beef broth, water, bay leaf, thyme, continue to stir to lose any brown bits from the bottom of the pan. Bring to boil and cover pot and lower the heat (very low to simmer) and continue cooking for approximately 1½ hours.
Add all the vegetables and continue cook for another 30 minutes. Add more salt or pepper if necessary.
Garnish with fresh parsley and serve hot with rice or over pasta.
I hope you enjoyed this simple recipe for beef stew. For more meat dish, you might want to check on these RECIPES.