Nothing like knowing you have a pot of comforting Beef Stew simmering away on the stove.
Am I the only one who gets food magazines each month by the handful, but doesn’t quite follow through with actually making any of the amazing recipes that I read about in said magazines? Many times it is easier to keep the usual tacos, spaghetti and grilled cheese that makes everyone happy than to shake things up a bit and try something new. Well, I decided to actually make something that I saw in a recent issue of Allrecipes Magazine. That turned out to be an excellent decision, this recipe for Beef Stew is amazing. I love the depth of flavor that comes from the addition of tomato paste.
Beef Stew starts out with stew meat which I found in the grocery meat dept. already cubed for stew. It needs a lot of time to cook and become tender. It takes about 3 hours, most of which is hands off, to make this stew. But you will be rewarded with a flavorful bowl of stew that is loaded with veggies and tender cubes of beef. I made this in my dutch oven, but any heavy pot will do. This reheats beautifully and makes a wonderful lunch. 😉
- 1 Tablespoon VEGETABLE OIL
- 1 lb. BEEF STEW MEAT, cubed
- 1 medium ONION, thinly sliced
- 1 6 oz. can TOMATO PASTE
- 2 cups WATER*
- 2 teaspoons BEEF BOUILLON PASTE*
- 1 cup CHOPPED CARROTS
- 5 cups YUKON GOLD POTATOES, peeled and cubed
- ½ teaspoon dried ROSEMARY
- 1 teaspoon dried THYME
- 1 BAY LEAF
- ¼ teaspoon CRUSHED RED PEPPER
- 1¼ teaspoons SALT (or more to taste)
- 1½ cups WATER
- 8 oz. FRESH MUSHROOMS, quartered
- 3 Tablespoons CORN STARCH
- 1 10 oz. pkg. FROZEN PEAS (optional)
- In large pot over medium-high heat, heat oil until shimmering. Add meat in batches, cook until browned on all sides. Remove to a plate while finishing the rest of the meat.
- Add onion and tomato paste to the pan and cook over medium heat. Stir frequently until onion is soft - this should take about 5 minutes. Put the meat back in the pan along with 2 cups of water and beef bouillon paste. Bring to a boil. Reduce heat to low. Simmer covered, for about 1½ hours until the meat is tender.
- Add carrots, potatoes, rosemary, thyme, bay leaf, red pepper, 1 teaspoon of salt and ¾ cup water (you may need a little more water to cover everything). Cover again and simmer another 45 minutes.
- Add in mushrooms and ¾ cup water. Cook another 10 minutes.
- Put 3 Tablespoons of cornstarch into a small bowl. Ladle in about ½ cup of the liquid from the stew. Stir together until smooth and add to the stew. Stir thoroughly and simmer another 5-10 minutes. Add peas if using.
- Remove bay leaf. Taste and add ¼ teaspoon or more salt if needed.
The peas may discolor when you reheat the leftover stew, that's why I listed them as optional.
I like a bit thicker stew, that's why I added the cornstarch slurry. Feel free to omit if stew is thick enough for you.
Recipe Source: All Recipes Magazine
More comforting winter foods to fill the soup pot…