Hearty Beef Stew
Note: this beef stew recipe requires overnight marinating so plan accordingly!
Ingredients
- 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
Instructions
- 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.