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As the leaves begin to turn and the air gets a little crisper, there’s nothing quite like a warm bowl of Classic Beef Stew to wrap you in comfort. This hearty dish filled with tender beef, vibrant vegetables, and fragrant herbs is ideal for those cozy fall nights when you crave something satisfying and delicious.
What makes this beef stew truly special is its rich flavor and versatility. Using fresh ingredients from your garden or local farmers’ market, you can customize it to your taste. Packed with a medley of wholesome vegetables and aromatic herbs, it’s a wonderful way to enjoy the harvest of the season. Plus, it’s a fantastic way to feed a crowd or to keep some delicious leftovers for lunch the next day!
This dish is not only about taste; it’s packed with health benefits too. Ingredients like carrots and celery provide essential vitamins, while the beef adds protein to keep you full and satisfied. And let’s not forget the depth of flavor brought in by the red wine and herbs. It’s truly a comforting delight!
So, if you’re ready to dive into the world of comfort food, let’s get started! With just a little prep time and a bit of patience, you’ll have a delicious meal simmering away on the stove, filling your home with delectable aromas.
Ingredients
2 T. extra virgin olive oil
3-4 cloves fresh garlic, minced
8 oz. white mushrooms, sliced
2 lbs. beef stew, cut into 1” cubes
Sea salt and black pepper, to taste
3-4 c. organic beef stock, divided*
1 c. dry red wine
1 whole bay leaf
3 large carrots, chopped
2 large stalks celery, finely diced
1 medium yellow onion, diced
2 lbs. Russet potatoes, chopped
2 t. fresh thyme leaves, rinsed
2 t. fresh oregano leaves, rinsed
1 T. fresh rosemary leaves, chopped
*Use more or less beef stock to achieve the desired consistency
Directions
1. Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
2. Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided skillet over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
3. Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste.
4. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
5. Deglaze skillet with 1 cup beef stock and the red wine over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning beef-mushroom mixture to the skillet.
6. Reduce heat to medium-low and add 2 cups of beef broth and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering.
7. Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
8. Continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy. Remove from heat and discard bay leaf. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!
So, have you tried this recipe? Share your experience in the comments below, and here’s to many cozy evenings filled with this delicious Classic Beef Stew!
