Hearty Beef Stew
Hearty Beef Stew
2 hours 5 minutes
A warming winter stew, this thick and flavourful beef stew might even remind you of roast beef dinner. Its tender potatoes, carrots, and mushrooms compliment bite sized pieces of beef in a gravy-like sauce. It's super filling, and would pair well with your favourite yorkshire puddings or a slice of fresh bread!
To make this recipe you will need:
- a good pan, we like stainless steel so our beef got a nice sear to it
- a large stock pot
3 large carrots
3 stalks of celery
Half an onion
2 tbsp minced garlic
4 potatoes peeled & cubed
8oz cremini mushrooms
1.5lbs of stewing beef cut into small bite sized cubes
3 tbsp butter
4 cups of beef broth (we used grass fed bone broth from a local farm)
* Optional: marsala wine to deglaze pan
beef bouillon (ensure its gluten free)
1 tsp of gluten free flower
1 bay leaf
Fresh cracked black pepper for garnish
Chop and prepare all your vegetables and beef.
Season your stewing beef with salt and sear in a pan with olive oil.
Add butter, onion, carrots and celery to a stock pot and cook until translucent. Then add garlic and cook until fragrant, 1-2 minutes.
Add 3.5 cups of your broth to your pot. Reserve half a cup to make a slurry with.
Once beef is stewed add to your pot, and cook your mushrooms in the same pan with butter. Once golden brown add to your pot.
Optional step: Deglaze the pan with red wine, we used marsala wine, and add to your pot.
Then use the same pan to create a slurry with the reserved broth and flour. Whisk flour in slowly, this will give your stew a thicker soup texture.
Add slurry to your pot, with beef bouillon and a bay leaf.
Bring stew to a boil, then simmer for 1 hour. After first hour add potatoes and simmer for 1 final hour or until fort tender.
Simply garnish with fresh cracked pepper and serve hot, enjoy!!