We love a hearty meat and potato meal, and a bowl of this thick beef stew really hits the spot on a chilly evening. This old-fashioned, home-cooked stew takes a little extra effort, but the end results are definitely worth it. Tossing the beef in flour before browning is the key to getting a thick, rich gravy, and the long, slow cooking period makes sure the beef is fork tender. Enjoy the aroma of simmering goodness with this stew on the back burner all afternoon. Then, serve up over-sized bowls with some crusty bread for a delicious meal that chases away the cold.
Rustic Beef and Potato Stew
3 hours to prepare 6 servings
- 2 pounds beef stew meat, cubed
- 3 tablespoons vegetable oil
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red wine, optional
- 2 medium onions, diced
- 2 garlic cloves, minced
- 4-5 cups beef stock
- 1 tablespoon dried Italian seasoning
- 2 carrots, sliced into 1-inch pieces
- 1 pound mixed-color fingerling potatoes, sliced into 1-inch pieces
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- Mix flour, salt and pepper in a wide dish.
- Toss beef cubes with flour mixture until well coated.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Cook beef cubes in hot oil in the Dutch oven until brown and crusty on all sides. Keep beef cubes in a single layer with room for stirring, cooking in more than one batch if necessary, and adding more oil as needed. Remove each batch of beef after it is browned.
- Add 1 tablespoon oil and sauté onions until softened; add garlic and stir until fragrant (1 minute).
- Add tomato paste and balsamic vinegar, stirring to incorporate.
- Add 1 cup beef broth (or red wine) to deglaze, scraping to pick up extra bits of flavor.
- Return beef to pot and add remaining broth and Italian seasoning. Bring to a boil then reduce heat to low. Cover and cook 1 1/2 hours, stirring occasionally.
- After 1 1/2 hours, add carrots and potatoes. Cover again and continue cooking for 1 hour, or until carrots and potatoes are tender and meat is just falling apart.
- Ladle into bowls and garnish with fresh cracked black pepper and chopped parsley. Enjoy!
Recipe adapted from The Kitchn