I love to cook all year round, but my favorite time to prepare meals is in the winter. I’m not a fan of winter’s snow, wind, and freezing temperatures, but I am a fan of winter’s warm, cozy, comforting, and filling meals. I love to settle down at the dinner table with a bowl of steaming soup or plate piled high with slow cooked satisfaction.
Of all the winter meals I prepare, there’s one that makes my girlies come running to the table: beef stew. Who can blame them? It’s hard to resist this thick stew which features large, tender chunks of beef, sweet carrot rounds, and perfect potatoes.
I use my heavy Dutch oven to cook up the stew, but a sturdy, deep skillet will work just as well. I’ve also prepared this stew successfully using my slow cooker. If slow cooking, I recommend using only 1½ cups of beef broth and ½ cup of red wine. Cook on low for 6 hours.
No matter how you choose to prepare it, this Hearty Beef Stew will fill you up and warm you! Enjoy!
Hearty Beef Stew
3 tablespoons canola oil
2 pounds cubed beef stew meat
steak seasoning, to taste
¼ cup flour
3½ cups beef broth
½ cup red wine
½ teaspoon dried rosemary
1 teaspoon dried parsley
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
1 tablespoon minced garlic
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, heat oil over medium heat. While the oil heats, season the beef with steak seasoning. Toss the beef lightly in the flour to coat.
Cook beef in oil until brown. Pour beef broth and red wine into the Dutch oven. Stir in rosemary and parsley.
Bring to a boil and then reduce heat. Cover and simmer for 1 hour.
Stir potatoes, carrots, celery, onion, and garlic into the pot.
Dissolve cornstarch in cold water and stir into stew. Cover and simmer 1 hour more.
© 2014, Andrea Thorpe. All rights reserved.