Growing up, my mom would make beef stew often during the colder months. It was one of my favorites, and brings me back to my childhood every time I make it now. This is my version of her beef stew, I really hope you enjoy it as much as I do!
PRO TIP: Serve with cornbread. I like to crumble it into the stew.
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
INGREDIENTS
3 Tbsp extra virgin olive oil, divided
1 1/2 lb stew meat, cut into 1 inch cubes
1 yellow onion, chopped
1 Tbsp fresh garlic, minced (about 4 cloves)
1/4 cup arrowroot powder
1 (6oz) can tomato paste
1 cup dry red wine (like Pinot Noir)
2 (15oz) cans tomato sauce (no salt added)
8 cups beef broth (I use Kettle & Fire)
2 tsp fresh thyme
2 tsp fresh rosemary, minced
4 stalks celery, chopped
5 large carrots, chopped into 1/4 inch pieces
6 red potatoes, chopped into 1/4 inch pieces
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
Fresh parsley, for garnish
HOW TO MAKE
-In a Dutch oven, heat 2 Tbsp extra virgin olive oil over medium high heat.
-Sear half of the stew meat until browned on each side. Set aside.
-Repeat with remaining half of stew meat, and set aside.
-Reduce heat to medium, and add in 1 Tbsp extra virgin olive oil.
-Add in onions, and sauté until slightly golden brown (about 5 minutes.)
-Add in garlic, and sauté for 30 seconds, stirring so it doesn’t burn.
-Stir in arrowroot and tomato paste, and continue to stir for one minute.
-Stir in red wine, making sure to get browned bits off bottom of the pot.
-Stir in tomato sauce, beef broth, thyme, and rosemary.
-Add beef back in to pot, and bring to a simmer.
-Let simmer uncovered for 1 1/2 hours.
-Add in celery, carrots, and potatoes.
-Let simmer uncovered for another hour, or until veggies are fork tender.
-Add salt and pepper to taste.
-Garnish with fresh parsley.
