Braised Beef Stew Recipe
Hi readers! I seem to have taken an unplanned vacation from blogging—sorry about that. It was during the time of winter where I just wanted to burrow into the warmth of my bed and hibernate for a few weeks. It seems that there might be some sunshine at the end of this cold stretch (though this weather can be rather unpredictable). Even if we can all wear one less layer of clothing to battle the forces of nature, this dish will continue to be welcome on your table for weeks—if not months—to come.
This braised beef recipe is sure to delight anyone everyone. Slow-cooked for hours, the meat melts in your mouth as your taste buds let out a resounding sigh of satisfaction. Serve with some creamy mashed potatoes and you've got the "meat and potatoes" meal dreams are made of. It can also be re-purposed later in the week into shepherd's pie with the addition of mushrooms and peas to the filling. Enjoy!
Ingredients:
- 2.5 lbs beef, cubed (I believe I used top round)
- salt
- black pepper
- canola oil
- 4 cups carrots, diced
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cloves garlic, minced
- 1 Tbsp. dried parsley
- 1 Tbsp. dried marjoram
- 1/4 cup flour
- 3 oz. tomato paste (1/2 small can)
- 2 cups red wine (I used pinot noir)
- 2 lbs. beef stock
- 3 bay leaves
- 4 Tbsps. butter, cubed
Procedure:
Preheat oven to 350˚F.
Heat a thin layer of oil in a large pan over high heat. Season beef with salt and pepper. Sear beef in pan (this might need to be done in batches depending on size of pan). Reserve beef.
Sauté carrots in oil for 5 minutes. Add onions and cook for another 2-3 minutes before adding celery, garlic, and dried herbs. Season with salt and pepper at each step along the way, and add more oil if needed.
Sprinkle flour over the vegetables and cook for 1-2 minutes. Stir in tomato paste and cook for an additional 2 minutes. Deglaze the pan with red wine and scrap up all of the delicious bits stuck on the bottom.
Add stock, bay leaves, and reserved beef. Bring to a simmer, cover, and place in the oven for 2 hours, or until beef is tender. Check on it periodically to make sure the stock remains at a simmer.
Remove finished beef, cover with plastic wrap, and reserve. Place liquid back on stovetop and reduce to a thick consistency that coats the back of a spoon. Stir in cold butter. Adjust seasoning as necessary. Add reserved beef and serve (with mashed potatoes).