You know those meals that just warm your bones and "stick to them"? Or the ones your parents used to say would "give you hair on your chest". This is one of those winter recipes. This stew is hearty with a fair share of vegetables and chunky pieces of beef. The best part, is its resemblance to gravy. The stew itself reminds me of a roast beef dinner in a bowl, but in a good way! If you need to warm up after a long day outside in the cold, this is the stew for you.
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
Ingredients
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
Olive oil
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
Directions
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!!
