Classic Beef Stew
I’m not sure why Beef Stew sounded so good - a toss up between wanting to take advantage of the random rainy day in the midst of an 80 degree streak or the fact that it involved cooking with red wine. Because cooking with wine is my jam! It just means your going to end up with something de-lish. It’s impossible not to! Cooking with wine, particularly a red wine, just adds a level of depth & flavor that is so savory & distinct. In pasta sauces, it’s heavenly, & in this stew, the red wine is what makes it a special, cozy meal to enjoy in front of the fire. It’s thick & hearty, loaded with tender carrots + potatoes, and served with melted parmesan right on top.
I feel like beef stew is just one of those things that feels very “meat & potatoes” generic. Like a lot of beef stew went down in the 1960s and was a staple dish in the days of my parents childhood, & it has a lack luster reputation. Or a reputation of something v-generic that now comes in a can. This beef stew is like a half way point between an all American beef stew & beef bourguignon, & that is why it feels special. & as a result, this beef stew is a new favorite in our house, made clear by the fact that my husband, the man that highly prefers a vegetarian meal, woke up this morning raving about last nights beef stew. Nod to the chef if I do say so myself. The hefty dose of red wine & fresh thyme makes it feel a little modern and elevated. It’s easy to whip up & full of great flavor, and we are just big fans over here.
In the end, this is a solid beef stew that’s a crowd please. Perfect for a rainy day at-home, and makes for a very comforting dinner to enjoy in front of a fire. My only tip - plan ahead! This is a 2 1/2 hour cook time, and that’s the part I over looked. For us, it lead to an unplanned 9pm dinnertime, but it also freed up some time for Jordo to get some videogames time in. So thank god for a welcomed distraction that only aided in my husbands patience as I tried to put dinner on the table - or rather in front of us on the couch while we binged Curb Your Enthusiasm..
For the stew
2 lb beef (stew meat you get at a butcher store works great)
Salt & pepper
3 tbsp canola oil
2 heaping tbsp flour
1 c. red wine
4 c. beef borth
i red onion, quartered than sliced
3 carrots, peeled and sliced into disks
1 lb baby potatoes, quartered
2 tbsp fresh thyme, plus a little extra for garnish
Shaved parmesan, for garnish
Pat the stew meat meat dry with a paper towel, setting aside on plate. Place a dutch oven over medium heat and add in the canola oil. When it’s hot, add in the beef, leaving it untouched for at least 2-3 minutes so it gets real browned. Stir, and let it cook for another 2-3 minutes so you develop a nice color on the meats. Sprinkle meat with flour & a big pinch of salt & pepper. Stir and let cook until a paste like consistency forms. Add in the onion, stir, and let cook for another 3 minutes. Pour in the red wine, deglazing the pan, stir, and let it cook for 3 minutes. Add in the broth & bring to boil. Reduce the heat to medium low, cover, and let cook for 90 minutes.
Open up the Dutch oven after 90 minutes, and stir in the carrots & potatoes. Cover, and continue to let cook for another 30 minutes over medium low heat.
Last step - stir in the fresh thyme. Serve in bowls, topping with a sprinkle of parmesan cheese and a couple sprigs of fresh thyme. Highly recommend washing it down with some nice red wine.