Hearty Beef Stew

This beef stew is the best beef stew you will ever have!  It’s loaded with delicious meat potatoes, veggies and fresh herbs. It’s slow simmered to get a thick, silky broth that is perfect for sopping up with a crusty piece of French bread with homemade butter.  This is one of those times when I wish I still lived in a cabin in the woods in Alaska.  I’m sure fresh moose steak or caribou would be fabulous in this stew.  I can just imagine the stew simmering away all day while I’m out shoveling snow or bringing in fire wood.  I envision my husband’s soggy coat and gloves hanging by the wood stove to dry after a hard days work.  The sun is going down, making way for a frosty evening, the perfect accompaniment to a bowl of hearty stew.  Is your mouth watering yet?  Mine is.

Beef Stew Ingredients

Ingredients:

1lb Stew beef chunks or any beef steak cut into bite sized chunks
4 Tbs butter
2 Tbs flour
1 sprig of fresh rosemary
2 sprigs of fresh thyme
2 bay leaves
1/2 tsp dried parsley
Freshly ground black pepper
3 cloves of garlic, finely chopped
1 1/2 cups of pearl onions, or any onion
1 cup of chopped celery
2 cups of chopped carrot
3 cups of marble potatoes or any potatoes cut into bite sized chunks
4 cups of beef stock
1 cup red wine (I used syrah)
2 Tbs Worcestershire sauce

Method:

Brown beef in a skillet.
Beef Stew Beef

In a large stew pot, melt butter on low heat, when melted add the flour a little at a time and whisk until you make a paste called a roux.  Add the garlic, onion, celery, carrot, thyme, rosemary, black pepper, bay leaves and cook on low for a few minutes.
Beef Stew Roux

Add the beef stock, cooked beef, potatoes, wine and Worcestershire sauce.  Simmer on low/med heat for 2-3 hours, stirring occasionally.  If stew isn’t as thick as you like, make a thickener by whisking 1/2 cup of cold water with 2 Tbs flour, pour into soup and stir.
Beef Stew in Crock

Ladle into bowls, serve with crusty bread slathered with homemade butter and enjoy!
Hearty Beef Stew 2

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