Slow Simmered Beef Stew
"An old fashioned, slow simmered beef stew with vegetables."Serves 4-6 | Prep Time 20-30 minutes | Cook Time 2 hour simmer time.
Why I Love This Recipe
Nothing beats a bowl of savory beef stew on cold, Winter days.
Ingredients You'll Need
2 lbs. good quality stew meat, or cut your own.
2 T. olive oil or bacon fat
garlic salt and pepper to taste
1 chopped onion
1 1/2 c. good beef broth
1/2-1 c. good red wine (I prefer burgundy or merlot)
1 bay leaf
2-3 sprigs fresh thyme or 1 t. dried thyme
6 medium carrots, cut into 2" chunks
4 medium potatoes, cut into 2 " chunks
2 large onions, cut into 8 wedges
1 can green beans, if desired
1 can diced tomatoes, if desired
1/4 c. cornstarch in 2 T. cold water
Pat meat dry. Heat olive oil or bacon fat in roaster pan, add beef, sprinkle with garlic salt and pepper to taste, and brown over medium heat slowly until meat is well browned on all sides. Slow browning is the secret to great stew. When meat is well browned, add beef broth, wine, bay leaf, thyme, carrots, potatoes, and onions. The liquid needs to barely cover stew, add water as needed. Bring to a boil, then lower heat and simmer for at least 2 hours, stirring occasionally. When meat is tender, you can add a can of green beans and a can of diced tomatoes if desired. Mix cornstarch with cold water until smooth and stir into simmering stew and stir until thicken and smooth. Remove thyme sprigs and bay leaf, serve immediately. Leftovers reheat well. Freezes well.
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