Hearty Beef Dinner (Print Version)
# Ingredients:
01 -
2 pounds of stewing beef, trimmed and cut into chunks around 2-3 inches.
02 -
1/4 teaspoon black pepper, freshly ground.
03 -
1/4 cup plain flour.
04 -
2 teaspoons of salt.
05 -
4 tablespoons of cooking oil.
06 -
1 medium-sized onion, finely chopped.
07 -
1 cup of red wine.
08 -
5 garlic cloves, minced.
09 -
1 medium onion, cut into four large pieces.
10 -
2 tablespoons of unsalted butter.
11 -
4 whole garlic cloves.
12 -
2 tablespoons tomato paste.
13 -
3 bay leaves.
14 -
4 cups of beef broth (low sodium), add extra if needed.
15 -
2 tablespoons Worcestershire sauce.
16 -
1 bunch of fresh thyme.
17 -
1 cup celery, diced up.
18 -
4 carrots, peeled and sliced into thin rounds.
19 -
8 ounces of baby Bella mushrooms, with stems removed and caps halved.
20 -
1 pound of small red potatoes, peeled and halved.
21 -
Chopped parsley, for sprinkling on top.
# Instructions:
01 -
In a big bowl, add your beef chunks. Sprinkle some flour, salt, and black pepper over it. Toss it all together until the meat's coated evenly.
02 -
Warm 2 tablespoons of oil in a Dutch oven (or a heavy pot) over medium-high heat. Work in small batches, adding the beef and browning it all around for 5 minutes per batch. As each batch finishes, place the cooked beef on a plate, cover it with foil, and repeat as needed. Add more oil if necessary.
03 -
Turn down the heat to medium. Pour in the red wine and scrape the pot's bottom with a wooden spoon to lift any tasty bits stuck to it.
04 -
Melt the butter in your pot. Toss in the minced garlic and diced onion. Stir and let them cook until they give off a nice aroma, about a minute.
05 -
Mix in the Worcestershire sauce and tomato paste with the broth. Return the browned beef to the pot, then add the thyme, whole garlic cloves, bay leaves, and quartered onions.
06 -
Put the lid on the pot and cook over low heat for about 1 and a half hours. Skim the top occasionally to remove excess fat or bubbles. The goal is tender beef.
07 -
Warm up your oven to 300°F. Take out the bay leaves and thyme, then stir in the potatoes, mushrooms, sliced carrots, and diced celery.
08 -
Put the lid back on the pot and move it into the warm oven. Let the stew bake for another hour or so, keeping an eye to ensure it doesn't dry out. Add more broth or some water if you need to.
09 -
Once it's out of the oven, taste the stew and add more salt or pepper if needed. Thicken it up if you'd like by stirring in a cornstarch mixture and boiling for 2 minutes.
10 -
Dish it out while it's hot, topping it with freshly chopped parsley to finish.
# Notes:
01 -
For cold days, this cozy beef dish is a lifesaver. To enjoy a thicker sauce, just use a simple cornstarch mix.
02 -
Make this ahead and freeze it for later meals. Reheating slowly will restore those delicious flavors.