Spring began this week, and it brought some rather chilly weather to this Florida girl. Being totally unprepared for the arctic temperature of 50º I had to do something to warm up. So of course, I made beef stew.
There are hundreds of recipes for beef stew, so I have adapted from a few to create this one that is a huge hit with the family.
- ~ 1 1/2 lb. stew beef (cubed)
- 1 tbs. black soy sauce
- 1 tbs Worcestershire sauce
- 4 tsp. salt (divided up)
- 2 tsp. black pepper
- 2-3tbs. all purpose flour
- 2 tbs. olive oil
- 1 tsp. oregano
- 1 tsp. thyme leaves + 1/2 tsp. ground thyme
- 1 tbs. chopped Italian parsley
- 2 bay leaves
- 1 cup chopped carrots
- 1 cup chopped mushrooms
- 1 cup peas
- 2 cloves minced garlic
- 1 diced onion
- 1 1/2 cups beef stock
- 1 1/2 cups dry red wine
- 1/2 cup water
- mashed potatoes
- If your beef isn’t already cut into bite-sized cubes, cube it. Then marinate the beef in 1 tablespoon black soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt and 1 teaspoon pepper.
- Prep the veggies. Chop the onion and garlic and place together in a bowl. Then do the same or the mushrooms and carrots.
- In a large pot or dutch oven heat 2 tablespoons of olive oil over medium heat. At this time coat your beef in 2 tablespoons all purpose flour. When the oil begins to form light ripples, pour in beef to brown. Once there is minimal pink remaining in your beef, remove and place back in it’s bowl. There may be some burnt sauces and flour on the bottom of the pan, that’s OK, you’ll use it.
- Reduce the heat to medium low and pour in 1/2 cup of water. Whisk to remove the burnt remains from the meat. This should create a gravy. Add in your onions and garlic and cook until the onions are translucent. Pour over the meat in the bowl.
- Next brown your carrots and mushrooms and season with a teaspoon of salt and pepper. Add the peas.
- Dump in the meat and onions, then add the beef stock and red wine. Bring to a simmer and add your seasonings: remaining salt, parsley, oregano, thyme, bay leaves. You may want to whisk together 1 tablespoon of flour with 1/4 cup of your beef stock and pour in to thicken the stew a little bit if you feel it’s to runny.
- Reduce heat to low and let cook for at least an hour.
- Serve over a bed of mashed potatoes and enjoy!