You guys, I just can shake this need for comfort food! It’s officially spring, but this weather has me feeling the need to stay warm and cozy. Am I alone here? We are slowly sprinkling in lighter, brighter foods these days, but for now, this stew is tasting so very yummy!
It’s perfect for lazy Sunday’s and special enough for company..it truly is one of my favorite dishes. It’s savory and so incredibly flavorful….super simple and amazing leftover. So if you need a revamp from your old Beef Stew recipe, this one is a total winner!
Best Beef Stew
Adapted from this recipe
2 Tablespoons Olive Oil
1 Tablespoon Butter
1.5-2 Pounds Beef Stew Meat, seasoned liberally with salt and pepper
1 Medium White Onion, diced
3 Cloves Garlic, chopped
1/3 Cup Dry Red Wine (any blend you enjoy drinking is great)
3 Tablespoons Tomato Paste
4 Cups Beef Stock
1 Teaspoon Honey
4 Carrots, peeled and sliced
Heat a soup pot or Dutch oven over medium high heat and add 1 Tablespoon oil and 1 Tablespoon butter. Add stew meat, in two batches, and brown on all sides, about 2-3 minutes per batch. Remove beef to a plate and set aside.
Add the remaining tablespoon of oil and the onion and cook for 2 minutes, stirring often. Add the garlic and cook for one additional minute. Stir in the red wine and let it cook down and reduce to about half, about 2 minutes. Stir in tomato paste and cook for 2 additional minutes. Add the beef stock, honey and beef back to the pot and bring to a light boil, stirring occasionally. Cover the pot, reduce heat to low and simmer for 1 1/2 to 2 hours. Add the carrots to the pot, cover and simmer for an additional 20 minutes or until carrots are to desired tenderness.
Serve spooned over prepared mashed potatoes or cauliflower. Serves 4-6