Old-Fashioned Beef Stew.
The weather has turned blustery here, and we are “turkeyed” out from Thanksgiving, so the other day, I made a comforting pot of bubbling, thick, hearty, old-fashioned beef stew.
I finally made a trip to a local pantry I’ve been longing to visit in the quaint town of Zelienople, PA (not far from Mars) – Penn Pantry, where I purchased some local, organic grass-fed beef (amongst many other wonderful treasures) that seemed to be made just for stewing.
I also had an abundance of fresh vegetables from my latest Misfit Market shipment that I knew would work perfectly in a stew – potatoes in sweet, red and white, carrots, parsnips, and onions.
So a stewing I did, and oh how we enjoyed!
Here is how I made ours. Shake it up with your favorite ingredients, but feel the warmth and comfort in this great classic recipe.
Old-Fashioned Beef Stew
- 1 lb. beef, trimmed and cut into one-inch cubes
- 1/4 cup flour
- 1 tsp. Lawry’s Seasoned Salt (or your favorite)
- 1 tsp. coarsly ground black pepper
- 3 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- 1 cup dry red wine
- 3 1/2 cups beef broth
- 2 Tbsp. tomato paste
- 2 bay leaves
- 1 tsp. fresh thyme leaves
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh sage, finely minced
- 1 large sweet onion, cut into chunks
- 4 cups chopped potatoes, sweet potatoes, and/or parsnips
- 1 cup chopped carrots
- 1 cup chopped celery
Combine flour, seasoned salt, and black pepper in a small bowl. Add beef cubes, and toss to coat.
Heat oil in a large pot. Add coated beef cubes and brown on all sides.
Remove beef from pot, and add vinegar and wine to oil and beef drippings in pot. Stir and scrape browned bits from bottom of pan until all combined and boiling. Add beef back in, followed by beef broth, tomato paste, bay leaves, thyme, rosemary, and sage. Bring back to a boil, then reduce to simmer for about a half hour to an hour – until beef is tender. (Timing will depend on the cut and quality of beef.)
Add onions, potatoes, carrots, and celery, and continue simmering until vegetables are tender and broth thickens – approximately one hour.
Ladle into bowls and serve with fresh, crusty bread to soak up every bit of gravy goodness to comfort your appetite and warm you from the inside out.
Cheers & Hugs,