Beef Stew Meat
The meat that you are purchasing for this recipe, can go by multiple different names in the meat case. Sometimes it is actually just labeled “beef stew meat” and it is cut into cubes. That will work great here and it is such a time saver to have it already cut up. If you can’t find that, you can use chuck roast and cut it into pieces. But let me just step onto my soap box for one second and tell you why it’s so amazing: Soup almost always contains everything you need for a healthy dinner – a protein, some vegetables, and a carbohydrate. One-pot meals for the win! This beef stew is no exception. It is full of everything you need for a great dinner, plus it’s like your grandma is rubbing your back and telling you how awesome you are while you are eating it – pure comfort. This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post. Flour: Many beef stew recipes call for lightly flouring the beef before searing it. In this recipe, we are searing the beef and then adding flour to the stew. The flour helps to thicken the stew like in the original method, while skipping the step of flouring the beef which I find a little tedious. Vegetables: Like any good traditional vegetable beef stew, mine has onion, carrots, potatoes, and peas. We throw in the peas at the very end, frozen, so they don’t overcook. The Liquid: For this recipe, we are going to use a combination of red wine and beef stock. The red wine really deepens the flavors and is great for deglazing the pan and picking up all the brown bits after cooking the meat. Tomato Paste: A little tomato paste thrown in after the wine helps give another layer of flavor to the stew. It takes almost three hours for alcohol to cook out of a dish. Since this dish will not be simmering for three hours, it is important to note that there will be some trace alcohol in your soup. If you are serving someone who is sober, I suggest replacing the wine with beef broth and a splash of lemon juice, about 1/2 a teaspoon. Store any leftovers in an airtight container for up to four days. As with all leftovers, only pull out and reheat what you are planning to eat at that moment. Don’t reheat more than once. When you are ready to eat your frozen leftovers, thaw in the refrigerator overnight, or heat over low heat stirring often.
Chopped SaladGarlic BreadBeer BreadThree Bean Salad
Chicken Enchilada SoupTurkey ChiliCreamy Chicken Noodle
If you make this easy beef stew or any of my other recipes please leave me a comment letting me know what you think!
