Classic Beef Stew

There are a million ways to make beef stew, but this simple dish requires only two things: excellent ingredients, and patience. Starting with the best beef, homemade or high quality stock, and beautiful produce, allow time to tease out the rich flavors and make a memorable meal.

2 lbs beef stew meat

Salt and pepper

High heat oil (coconut, canola, etc.)

1 onion, diced

1 carrot, diced

2 ribs celery, diced

4 cloves garlic, sliced

1 large leek, white and light green parts only, finely chopped

1/3 cup button mushrooms, chopped

3 oven-dried roma tomatoes in their sauce, chopped (~1/4 cup if using another kind of sun-dried tomato)

2 tbsp tomato paste

2 tsp thyme

1 tsp oregano

1/2 cup red wine

2 cups tomato sauce (use either simple tomato sauce, or purée 1 pint of frozen chopped tomatoes)

3-4 cups beef broth, warmed

2 bay leaves

2 red potatoes, scrubbed and cut into bit-sized chunks

1/3-1/2 cup chopped flat parsley leaves

Rinse and pat meat dry with paper towels, then season all over with salt and pepper.

Heat oil over high, and brown in batches (4 minutes per side, or till well-browned.) Add more oil as you work if you need it. Set aside on a plate.

In the drippings, cook onions for 1-2 minutes on their own, and then add the carrots, celery, garlic, leeks and mushrooms. Allow to soften for 5-7 minutes.

Add in chopped oven/sun-dried tomatoes, the tomato paste, the oregano and thyme; stir to coat and make a thick paste.

Add back in the beef, and pour in the wine and tomato purée or tomato sauce and bring to a boil. Add in enough beef stock to totally cover everything, and reduce heat to a simmer. Add in bay leaves.

Cook, partially covered, for about 2-2.5 hours. Add more beef stock as needed if it gets too dry (save any remaining beef stock for the next day.) Allow to cool to room temp, and then refrigerate overnight.

Before reheating, allow to warm up for about 30 min on the counter. Skim off any major fat collections on top, but our stew beef cuts are pretty lean so you most likely won't have to do that. If the stew is really thick, add in a little more beef stock or water, and bring back to a boil.

Reduce to a simmer and add the chopped potatoes. Cook for 30-45 minutes, or until potatoes are soft and the soup is piping hot. Stir in half the parsley and sprinkle the rest on top. Serve warm with some fantastic red wine.

CategoryCat McAllester, Main Course, Soups & StewsTags#frozentomatoes, #oven-driedtomatoes, #stewbeef, #beef, #carrot, #leek, #onion

Inspired by Food 52's Secret Ingredient Beef Stew.

Ingredients