beef stew
(1 rating)
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Beef stew is a great meal any time of year, but I love it in the fall when it's starting to get cold.
(1 rating)
yield
6 - 8
prep time
30 Min
cook time
2 Hr
Ingredients For beef stew
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1 1/2 lbbeef stew meat
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2 ccarrots, peeled & sliced
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1 pkgpearl onions
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1 lbmushroooms = 2 small boxes
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4 - 6shallots
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2onions
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8garlic pegs, smashed & chopped fine
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2celery stalks
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2 Tbspparsley leaves, fresh
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3 Tbspflour
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1/4 tspthyme
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1/4 tsporegano
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1/4 tspbasil
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2 Tbspparsley leaves, fresh
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2 canbeef broth
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2 -4 Tbsptomato paste
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2-4 Tbspgarlic flavored olive oil
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2bay leaves, dried
How To Make beef stew
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1The day before you plan to cook this trim fat from meat. Season with the following just by sprinkling them over the meat I don't measure it: ONION POWDER, GARLIC POWDER, McCormick GARLIC & HERB (NO SALT) SEASONING, LAWRY'S SEASONING SALT (Only use this lightly) Place in a Ziplock bag in fridge over night.
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2In large pot over MEDIUM high heat: add olive oil, when oil is hot add meat. SEAR meat for about 6 - 10 minutes, stir often to brown all sides. You want a nice CRISP searing.
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3Remove pot from heat - Add spices and stir well. Whisk flour into cold beef broth, add to pot. Add chopped shallots & 2 onions, garlic, celery, parsley, bay leaves, stir well.. Thin out tomato paste by adding some warm beef broth to it and stir well, add to pot. Bring to boil, and lower heat. Cook covered about 1 1/2 hours - Stir often
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4Add carrots cook 20 minutes LOW - MED HEAT stir often. Add pearl onions and mushrooms - cook 10 minutes
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5Serve over mashed potatoes. A great easy recipe to serve with this is home made beer bread
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