Steak and Potato Stew
Warm up to a hearty meal featuring fork-tender meat, fall vegetables and woodsy mushrooms. Searing the meat in the beginning leaves caramelized bits on the bottom of the stock pot that add depth to the flavor. Incorporate them into the stew with a quick deglazing using wine or broth. For a different twist on this classic, substitute parsnips for carrots, which add a sweet, earthy flavor. For a boost of healthful antioxidants, add shredded kale during the last 15 minutes of cooking.
Makes 10 servings
- 2 pounds beef stew meat, cut into 1½-inch chunks
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup olive oil, divided
- 2 cups chopped onion
- 12 cloves garlic, minced
- 1 tbsp tomato paste
- ¼ cup all-purpose flour
- ¼ cup dry red wine
- 6 cups beef broth
- 1 cup pearl onions, peeled
- 2 tbsp Worcestershire sauce
- 2 sprigs thyme
- 1 bay leaf
- 1 pound Yukon gold potatoes, peeled and cubed (about 3 cups)
- 2 cups assorted mushrooms, such as cremini, porcini, oyster, stemmed shiitake and/or chanterelle, halved
- 2 cups chopped carrots
- 2 cups chopped green beans
- Salt and black pepper, to taste
Season beef with ½ teaspoon each salt and pepper. In a large pot heat 2 tablespoons oil over medium-high heat. Add beef, half at a time, and cook for 8 minutes or until browned, stirring occasionally. Transfer to a bowl; set aside.
Reduce heat to medium. Add remaining 2 tablespoons oil and onion to the pot. Cook, covered, for 5 minutes or until softened. Stir in garlic and tomato paste; cook for 1 minute or until mixture darkens. Add flour; cook and stir for 1 minute.
Add wine, stirring with a wooden spoon to scrape brown bits from bottom of pot. Add broth, beef and its juices, onions, Worcestershire sauce, thyme and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour or until meat is tender
Stir in potatoes, mushrooms, carrots and green beans. Simmer for 15 minutes more or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaf before serving.
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