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Beef Stew

It has been cloudy and raining for 2 days now. Most people hate days like this, but I must admit that I love this weather. This weather gives me an excuse to sit on the couch  in front of the fire and read a book. It means that it’s ok to be lazy for a day and maybe skip going to the gym. Gloomy days mean chilis and stews and baked ziti.  On this gloomy day, I decided it would be the perfect time to make the first stew of the season. I searched all of my favorite blogs and recipe sites and I couldn’t find a recipe that had everything I wanted, so I came up with this one.

This stew will not win any beauty contests. It will not dance with the cutest guy at the prom. This stew would never be featured on Extreme Makeover, because there is no amount of  surgery or makeup that can make it look better. This stew is the “funny” friend. It is the one that will be there for you no matter what. It will comfort you at the end of a long day. It will warm you from the inside out. This stew will make you smile. This stew will keep you coming back for more. This is true cold weather comfort.

Beef Stew
Yield: 6 hearty servings
printer friendly version

2 Tbsp. olive oil
2 lbs. stew beef
1/4 – 1/2 cup all purpose flour
2 onions, cut into 1 inch cubes
3 carrots, peeled and cut into large chunks
4 cloves of garlic, peeled and crushed
1 Tbsp fresh thyme leaves, chopped
1 lb sweet potato, peeled and cut into 1 inch cubes
1 Tbsp. tomato paste
5 canned whole tomatoes, drained and crushed
1 cup red wine (I used a cabernet)
3-4 cups beef broth
2 bay leaves
salt and freshly ground black pepper


Season the stew meat with salt and pepper. Toss the meat in a little bit of the flour to fully coat.

In a large stock pot set over medium high heat, heat the olive oil. Add the beef and brown on all sides, then remove the beef to a bowl.

Turn the heat down to medium. Add the onions and cook until they are soft. Add the carrots, garlic, and thyme leaves and saute until fragrant, about one minute.

Add the tomato paste and stir to coat all the vegetables. Cook for 1-2 minutes or until the tomato paste begins to caramelize.

Add the red wine and bring to a low boil. With a large spoon, scrape up all the yummy little brown bits from the bottom of the pan. Return the meat to the pan and add the sweet potatoes, crushed tomatoes, and bay leaves. Sprinkle the pot with 1 Tbsp flour and stir well.

Add enough beef broth to just cover the stew mixture.  Bring the mixture to a boil and reduce heat to low. Cover and simmer for 1-1 1/2 hours. During the last 15 minutes of cooking, remove the lid from the pot and allow the stew to thicken, stirring occasionally.

Source: Me!


One Comment

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  1. Shauna / Nov 17 2010 4:19 pm

    Sounds awesome…and I think it looks good too 🙂

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