Food Recipe

January 6, 2020

Beef Stew

Makes: 12 servings

Time: Prep time – 10 minutes, Cook time – 65 minutes

Ingredients:

  • 2 Tablespoons neutral oil of choice (divided)
  • 1 ½ pounds quality beef stew meat (cut into 1” cubes, chuck roast is a great option)
  • 1 Tablespoon kosher salt (divided)
  • 1 medium yellow onion (chopped)
  • 4 medium carrots (sliced into ¼” thick rounds)
  • 4 stalks celery (sliced into ¼” thick pieces)
  • 2 – 4 medium cloves garlic (diced, depending on taste preference)
  • 5 cups + 2 Tablespoons water (divided)
  • 1 (14.5) ounce can diced tomatoes
  • 2 Tablespoons Better Than Bouillon Roasted Beef Base
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Worcestershire sauce (gluten free if necessary)
  • 2 large bay leaves
  • 2 pounds russet potatoes (peeled and diced into 1” cubes)
  • 1 Tablespoon cornstarch (optional)
  • Minced fresh parsley (optional, for garnish)

Instructions:

  1. Heat a large Dutch oven over medium heat. Add 1 Tablespoon of oil to the bottom of the pot, and swirl to coat. Once the oil is heated and shimmering, add the beef cubes in a single layer (you may have to sear the beef in multiple rounds), season with 1 teaspoon of kosher salt. Brown the beef on each side, for a total of about 6 minutes. Remove the beef to a plate and set to the side.
  2. Add the remaining 1 Tablespoon of oil to the bottom of the pot, and swirl to coat. Add the onion and saute for 2 minutes (or until just slightly translucent). Add in the carrot and celery, stir, and saute for another 2 minutes. Add the garlic, stir, and saute until fragrant (about 30 seconds to 1 minute). Remove the vegetables to a plate and set to the side.
  3. Add ½ cup water to deglaze the pan. Use a wooden spoon to scrape up all the flavorful bits on the bottom of the pan. Add the beef back to the pot, add in 4 ½ cups water, canned diced tomatoes, Better Than Bouillon Roasted Beef Base, red wine vinegar, Worcestershire sauce, remaining 2 teaspoons kosher salt, and bay leaves.
  4. Turn the temperature to high to bring to a boil, then lower the temperature to medium-low to bring the soup to a simmer. Simmer covered for 30 minutes, or until the beef is tender.
  5. Carefully add the sauteed vegetables and potatoes to the pot, and simmer covered for 20 – 25 minutes, or until the potatoes are fork tender.
  6. Combine the cornstarch with the remaining 2 Tablespoons of water in a small bowl, and whisk to combine. Add the thickening mixture to the pot, stir, and simmer for an additional 2 minutes, or until the soup has thickened some.
  7. Remove the bay leaves before serving. Serve warm, and sprinkle with fresh parsley if desired.

Notes:

Cognac would be an excellent choice to deglaze the pan if you have that on hand.