It is finally sweater weather and we are loving it! It is the perfect time to enjoy delicious earthy and comfort meals. One of the classic being the traditional stew! If you want a recipe that will work all the time, you have to make this one by Valerie's Kitchen!
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons vegetable oil (plus more if needed)
- 2 pounds beef (cubes or stew meat)
- 1 cup diced onion (white or yellow)
- 2 stalks celery, chopped
- 1 teaspoon garlic, minced
- 3 tablespoons tomato paste
- 1 cup red wine (such as Cabernet, Zinfandel, or Merlot)
- 2 cups beef broth (store-bought or homemade)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 pound baby potatoes (halved or quartered)
- 3 or 4 carrots, peeled and roughly chopped
- 1 cup frozen peas
- 1/4 cup fresh parsley
- 1/4 cup water
- 2 tablespoons cornstarch
- In a small mixing bowl, create your own seasoning mix by combining all the ingredients for "seasoning". Make sure your cubes of beef are bite-size and cut them if needed.
- In a large Dutch oven (or regular pot) heat the oil on medium-high heat. Then add in half of the meat with 2 teaspoons of the seasoning mixture. Saute until the beef is nicely browned. Transfer to another dish and set aside for now. Repeat this step with the remaining beef and two more teaspoons of the seasoning mixture.
- If needed, add more oil to the pan and add in the onion celery and garlic. Cook until softened while stirring occasionally. Add in the tomato paste and combine. Pour the red wine and increase the heat. Bring to a boil.
- Add in the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Put back the beef with all the juices that have accumulated and bring to a boil. Reduce the heat to low and let simmer for 1-1/2 hours, or until the beef is fork tender.
- Now it is time to add the potatoes and carrots and increase the heat to bring to a boil. Reduce again to low, cover and let simmer for another half hour or until veggies are soft. Then, add in the peas an parsley.
- In a small bowl, combine the water and cornstarch and add to the beef stew. Let simmer uncovered until the stew has thickened.
- Remove the bay leaf. Enjoy!