A comforting warm-you-up classic beef stew in a rich and succulent gravy.
I can’t think of a better meal to take the chill out of winter than a warming stew. This hearty beef stew recipe will have everyone enjoying their daily serving of veggies, smothered in a delicious gravy. This stew keeps well the next day in the fridge and often tastes better the next day. You could also freeze leftovers as well, just use within 2 or 3 months.
For the best results, try to find a dry red wine like Pinot Noir or a Merlot that will help give the sauce a rich flavour. Another tip is to only cook the vegetables in the last 45min-hour mark so they do not overcook and get mushy. Sometimes I think it’s easy for people to throw the veggies in too soon, but trust me don’t do it!
Heads up on this recipe as it does take a while to prepare and cook, so it’s a meal you need to have time for. However it will be worth the wait! Enjoy!
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- 1 pound of stewing beef
- ½ large onion or one small one diced
- 2 cups white whole mushrooms chopped in halves
- 3 large carrots chopped/sliced
- 3 cups halved small red potatoes peel on (or large red potatoes chopped in big cubes)
- 1¼ cup frozen peas
- 1½ cups of a dry red wine
- 4 cups of beef broth
- 1 tablespoon of tomato paste
- 3 minced garlic cloves
- 4 springs of thyme
- 3 tablespoons of olive oil
- 2 tablespoons brown sugar
- ½ teaspoon of dried basil
- 1½ tablespoons of cornstarch
- salt and pepper
- Heat 2 tablespoons of olive oil in a large pot on medium heat
- Add beef and cook for about 5 minutes stirring often until browned, then drain fat
- Add last tablespoon of olive oil to the pot and add onion, cook for about 2-3 minutes stirring constantly
- Add mushrooms, garlic, and thyme stirring often for about 5 minutes or until mushroom are soft and cooked
- Add red wine and simmer for about 5 minutes
- Add beef broth, tomato paste, ¼ teaspoon of pepper, and 1 teaspoon of salt then bring to a boil
- Reduce heat to low, cover the pot and simmer for about 1 hour 15 minutes
- Remove and discard thyme springs
- Add carrots, potatoes, sugar, and basil leaves then simmer for an additional 45 minutes to an hour or until vegetables are cooked
- Once you have a simmer going prepare to make the roux by removing ¼ cup of the liquid and setting it aside to cool
- Add the cornstarch with reserved liquid and whisk until well mixed then add to the stew and continue cooking for another 5 minutes
- Add peas and continue to cook for an additional 2 minutes