Beef stew is the ultimate comfort food. It reminds me of something I would eat after a long day of skiing, sitting by the fire, warming up. On this particular instance, I had been sick as a dog all weekend, and continued with the worst cold all week…soup is what I’ve been all about. I looooved this beef stew! (Even my 8 month old couldn’t get enough!) It was so perfect going down and hit the spot right on.
It took me a total of 15 minutes prep work, covered it, and let it sit for two hours..so quick and easy! It’s the perfect dish for a cold snowy Sunday afternoon. Luckily, here in Maine, by some grace of God, we have not had many of those this winter…(I have never seen a winter this tame in the state of Maine in.my.life.) Usually I’m hibernating from November until April..this year has been the complete opposite! Its been beautiful! Rest assured, I’m sure we’ll see some major nor’easter sooner or later…after all, it’s still Maine. This stew is perfect for that day! It will warm you right up inside!
Beef Stew might not be pretty, but it is AMAZING! We loved this! As you know, I’m not a big leftover person..I couldn’t wait to dig in the next day! (And it was even better!) Warm this up with some delicious bread, and devour!! Enjoyyy!!
Ingredients
- 2 pounds cubed stew beef
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 Tablespoons oil
- 2-3 Tablespoons red wine
- 1/2 cup onion, chopped
- 4 cups beef broth
- 1 teaspoon rosemary
- 1 1/2 teaspoon parsley
- 2 Tablespoons Worcestershire
- 4-6 red potatoes, quartered
- 5-6 carrots, peeled and cut into 1/2 inch pieces
- Salt & Pepper
- 2 Tablespoons cornstarch (optional)
Directions
- In a large zip-lock bag combine flour, garlic powder, salt, and pepper. Add the meat and shake, shake, shake!!
- Heat up olive oil in a large pot over medium-high heat, add meat and cook until browned.
- De-glaze the pan with red wine, allow it to cook off for about a minute.
- Add the onion, beef broth, rosemary, parsley, and Worcestershire. Stir to combine.
- Add the potatoes and carrots. Stir.
- Cover and allow to simmer for two hours.
- Add salt and pepper to taste.
- If you like your stew with a thicker gravy, add cornstarch, stir, and allow to cook for another 5-10 minutes. If you like a runnier stew, just leave the cornstarch out!
- Serve with soft and fluffy bread and butter! There's nothing better!
