Savory Beef Stew
Savory Beef Stew is a true comfort food in my family. A hearty, nicely flavored classic stew served with hot corn bread or biscuits and real butter is utterly delicious. This is my personal adaptation of a recipe that has been passed down through the generations.
- 2 tablespoons virgin olive oil
- 2 tablespoons garlic (1 tablespoon coarsely chopped and 1 minced)
- 2 to 2½ lbs beef (brisket or rump), have the butcher cut in 1½” cubes
- Salt and freshly-ground pepper to taste
- 3 mediums onions, peeled and cut into thick vertical slices
- 3 tablespoons flour
- 2 cups beef or vegetable stock
- 1 cup red wine
- 1 whole bay leaf
- ½ teaspoon thyme
- 4 large potatoes, peeled and cut into 1” chunks
- 4 large carrots, peeled and into 1” chunks
- 1 cup fresh peas (thawed frozen peas will do in a pinch)
- Sour cream (optional) and fresh parsley for garnish
- Heat oil over medium-high heat in a large Dutch oven (with lid).
- Add ½ the coarsely chopped garlic and cook for 1 minute, stirring constantly.
- Remove the garlic and discard.
- Brown the meat in small batches; turn often to brown all sides.
- Do not put too much meat in the pan at one time, crowding will prevent even browning.
- Season with salt and pepper as the meat cooks.
- As each batch is browned, remove with a slotted spoon and set aside. (Add more oil, as needed)
- When meat is cooked, pour off most of the oil and reduce.
- Add the onions and cook, stirring constantly, until soft ~ 8 to 10 minutes.
- Stir in the flour and cook (continuing to stir) for about 2 minutes.
- Stir in stock and wine.
- Return the meat to the pan and add the bay leaf and thyme.
- Bring to a boil, reduce heat to low, cover and cook for 30 minutes.
- Remove the lid and add the potatoes and carrots.
- Add more stock (or water) if necessary, the stew should be “soupy.”
- Bring to a boil (again), reduce the heat to low, cover and cook 45 – 60 minutes until the meat and vegetables are tender.
- Season to taste with salt, pepper and thyme.
- Add the minced garlic and peas, cover and cook over low heat for 5 minutes more.
- If the stew is too “soupy” for your taste, remove the cover, raise the heat to medium, and let the liquid cook down.
Serve in large heated bowls, garnish with a dollop of sour cream and clipped fresh parsley. (Can also be served over hot, buttered noodles.)