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.
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
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.
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.