I was never one for beef stew. My mother made it when I was younger and I ate it, but I didn’t love it. She was a staunch advocate of the kitchen closing at dinnertime so there wasn’t much wiggle room on the dinner menu. I will say this though, regardless of my slight dislike for the original beef stew recipe, it brings back fond memories because it’s a dish I grew up with. I found this recipe in an old Cooking Light magazine and gave it a little modification. Their recipe called for olives which I find incredibly strange. Still, it’s a great dish, perfect for when winter seemingly creeps back into our lives, when we had all just about embraced Spring. The tomatoes in the dish bring a lot to the table and I find it makes a huge difference in the taste of this dish. This recipe makes a big pot and I guarantee, it will be a hit in your household.
Serving Size: 1 1/3 cups
HEARTY BEEF STEW
1 1/2 teaspoons olive oil
1 1/2 lbs. stew meat, cut into 1 inch pieces
2 cups of potatoes, chopped into bite sized pieces
2.5 cups carrots, chopped into bite sized pieces
1 1/2 cups onion, chopped fine
2 cups celery, chopped into bite sized pieces
2 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine of your choosing
1/2 teaspoon fresh thyme
Salt to taste
Pepper to taste
2 (14.5 ounce) cans stewed tomatoes
2 Bay leaves
1. Heat oil in a large Dutch oven over medium-high heat. Add beef, cook for 5 minutes, browning on all sides. Remove from pan.
2. Add carrots, onions, celery, potatoes and garlic to the pan, stirring occasionally, cook for 5-10 minutes, add beef back into pan.
3. Add remaining ingredients, bring to a boil.
4. Cover, reduce heat, and simmer for one hour to one and a half hours (or until beef is nice and tender).
5. Remove bay leaves and enjoy!