Hearty Beef Stew

The weather is now dipping down into the high 30s, low 40s. It’s kind of great. Sure, it’s a little miserable at 6:00 in the morning when there is frost on the windows. But it also means boots, scarves, jackets, chunky sweaters and great dark nail polish. It also means you can start eating soups, stews and hearty sandwiches. It’s probably my favorite time of year.

During the storm this week, we made some pretty hearty meals. Sure, it didn’t hit us half as bad as the rest of the country but it was still cold. So the desire for something that would warm you to the bone kicked in. I’d seen this hearty beef stew recipe in the Williams Somona Comfort Food cookbook a few weeks ago and knew we’d be making it. Brian loves beef stew. I love beef stew. Abby just discovered that she loves beef (despite the fact that she keeps calling it chicken…). Win, win, win! Everyone wins! Beef stew for everyone!

5.0 from 1 reviews

Hearty Beef Stew
Recipe type: dinner, soup, winter
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8
 

Hearty beef stew – a perfect weeknight meal to warm you through to the bone.
Ingredients
  • 3 lbs. boneless beef chuck
  • 4 slices bacon, chopped
  • 2 Tbsp. canola oil
  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 Tbsp. unsalted butter
  • 6 Tbsp. flour
  • 4 cups beef broth
  • 2 Tbsp. tomato paste
  • 1¼ pounds potatoes, chopped

Instructions
  1. Position a rack in the lower third of the oven and preheat to 352 degrees.
  2. Cut the beef into cubes and set aside. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally until crisp and brown. Use a slotted spoon and transfer the bacon to a paper towel to drain. Pour the fat into a heat-proof bowl.
  3. Return 2 tbsp. of fat to the pot and heat over medium high. Season beef cubes with salt and pepper. In batches, add beef and cook, stirring occassionally, until browned on all sides. Transfer to a plate.
  4. Add 2 more tablespoons of fat to the pot and heat over medium heat. Add onions, celery, carrots and garlic and cook until onion softens, about five minutes. Stir in the butter and let it melt.
  5. Sprinkle the flour in and stir well. Gradually stir in the stock, then stir in the tomato paste.
  6. Return beef to the pot and bring to a boil. Cover and place in the oven for 1½ hours.
  7. Add the potatoes to the pot, stir and re-cover. Cook in the oven for 45 more minutes until the potatoes and meat are tender.
  8. Garnish with reserved bacon.

 

 

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