Hearty Beef Stew
- 2 pounds stew meat or a 2 pound rump roast cut into 1″ cubes
- 1 bottle red wine Shiraz preferred
- 32 oz beef broth (4 cups)
- 4-6 medium russet potatoes peeled and cut into 1″ cubes
- 2 pounds carrots peeled and cut into 1″ cubes
- 1 large yellow onion cut into large chunks
- 1 15 ounce can diced tomatoes
- 6 oz tomato paste
- 1 pound frozen peas
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3-5 bay leaves
- 2 teaspoons kosher salt divided
- Fresh cracked pepper to taste
- 2 Tablespoons garlic powder divided
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 Tablespoon minced garlic about 6 cloves
- ½ cup flour
- 2 Tablespoons olive oil
- Mix together wine, rosemary, thyme, bay leaves, 1 teaspoon kosher salt, pepper, and 1 Tablespoon garlic powder in a large bowl.
- Add in meat and push it down so that it is covered with the wine mixture.
- Marinate overnight in refrigerator.
- The next morning, drain the meat and reserve the liquid.
- Preheat oven to 300 °F.
- Mix flour with 1 teaspoon kosher salt, paprika, cumin, and 1 Tablespoon garlic powder in a gallon sized plastic zip-top bag.
- Heat oil over medium heat in a large Dutch oven or other oven-safe pot.
- Pat meat dry with paper towels, then “shake and bake” in small batches to coat with flour mixture.
- Fry on all sides until browned and remove from oil (this will take 2 or 3 batches).
- Add in minced garlic, onions, potatoes and carrots and cook for about 5 minutes to begin softening.
- Add meat back to pot. Pour in reserved marinade, broth, canned tomatoes and tomato paste and stir to combine.
- Heat to a simmer, then cover and put into the oven for at least 3 hours.
- Remove from oven and stir in frozen peas.
- Serve with crusty bread.
My Crusty Bread recipe has its own post now – you can find it here!
Obligatory Fictional Backstory
This recipe originated in Ye Olde Tavern, where a wandering bard stumbled upon a tavern wench pouring out the wine used to preserve the meat (recall in ye olden dayes(TM) there was no refrigeration and either salt or alcohol was used to preserve food).
The bard gasped in shock at the flagrant waste of such a good vintage and recommended that the wench add it to the soup instead, which would have the added bonus of not getting ye olde neighborhood rats drunk, which made them attack patrons for crusts of bread. The soup was a hit and thus Beef Stewe(TM) was born.
I know this is a LOT of steps, so we made a helpful video series on how to make this beef stew over on our Facebook page! You will also learn the story of why my husband hates tomatoes. Full disclosure, we could not find peas in the store so there are no peas in the picture or the videos but they really do add a nice fresh taste so I recommend adding them if you can find them.
Once again please excuse my horrible photography skills, I assure you this tastes amazing and I will update the photo when I make it again. Or rather when hubby makes it again.
Marinating for at least 12 hours is a deal breaker – the meat won’t be nearly as good if you skip or shorten the marinating time. If you prefer not to use wine for any reason, substitute another carton of beef broth. It won’t be quite the same but it is still good.
Our kids won’t eat beef stew (their loss) so we usually get 3 meals out of it plus a lunch, so I guess 6-8 servings? It’s even better the next day, just make sure to allow it to cool completely before putting it in the refrigerator. It’s also a great “company” meal because it can be made in advance.
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