There’s nothing like thinking back on your early childhood and remembering the sounds and smells of the kitchen. A good ole fashion beef stew is one of those recipes that sends our scenes swirling, not to mention, it’s whole foods at their finest.
I’m going to let you in on a little secret that may seem kind of odd. I don’t drink, at all…nope, not any alcohol. I just never have, but I do use it to cook with because there’s something incredible that happens when a bit of wine is added to comfort foods. I just wish I liked it more straight from a glass.
A good, homestyle beef stew can have lots of improvisations with seasonings (I used only the basic simple ones), varying veggies and even the wine you choose, but this is a hearty, flavorful meal.
I hope you’ll give this recipe a try and see if it brings back memories of your Mom’s or Grandma’s beef stew.
What do you change or add to your favorite Old Fashioned Beef Stew recipe?
Homestyle Beef Stew
1 lb stew beef, cut into 1 in. cubes
2 T vegetable oil
2 T all-purpose flour
2 medium yellow onions, thinly sliced
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp tomato paste
1-2 cups red wine
2-3 cups beef broth
1 large bay leaf
4 cups carrots, sliced
2 medium Russet potatoes, thinly sliced
1 cup green bean pieces
1 T cornstarch
1 T cold water
1/2 cup parsley
salt, pepper to taste
(To make this meet the 10 minute dinner prep time prerequisite, I keep cut veggies and marinaded meats already prepped. Without that, the chopping of the veggies is what takes time, unless you purchase precut in higher end grocery stores.)
Thaw stew meat and cut into 1 inch cubes.
Slice onions, mushrooms, carrots, and potatoes. Mince garlic, and chop green beans in 1 inch long pieces.
Coat beef with flour, and shake off excess.
Heat oil in Dutch oven over medium heat. Add beef, and saute until browned. Remove beef from heat and set aside on a plate.
Add onions and mushrooms to Dutch oven. Saute for about 6 minutes, or until onions turn translucent. Add garlic, and saute for another minute.
Return beef to pot. Stir in tomato paste, then add 1 to 2 cups of wine, according to taste.
Stir to combine ingredients, then add 3 to 4 cups beef broth—just enough to cover. Throw in bay leaf and bring to a boil.
Reduce heat and simmer for about 1 1/2 hours. Skim off any foam.
Add carrots, potatoes, and green beans. Cover partially and simmer for 30 minutes.
In a small bowl, mix corn starch and cold water. Stir into stew, and increase heat to a boil. Boil for one minute, then remove from heat. Season to taste. Remove bay leaf before serving.
Sprinkle with parsley and serve.
You may want to deglaze the pan with wine before sauteing the onions and mushrooms. Deglazing makes everything better.