HEARTY SLOW COOKED BEEF STEW | BEST BEEF STEW RECIPE, Comforting and Delicious

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Cut bottom round beef into cubes about 1 inch in size.

Place cut beef into a bowl and coat with 1.5 tablespoons of flour.

Heat about 1 tablespoon of vegetable oil in a pot.

Add the beef to the pot and brown it, leaving it alone to develop a crust.

While the beef is browning, prepare the vegetables: peel and chop garlic, ginger, carrots, bell peppers, and onions.

Once the beef is browned, add garlic and ginger to the pot and sauté until fragrant.

Add 1 tablespoon of tomato paste to the pot and sauté until caramelized.

Add 2 diced tomatoes (or a can of diced tomatoes) to the pot.

Add the onions and stir to combine.

Deglaze the pot with about 1 tablespoon of red wine vinegar, allowing it to evaporate.

Pour in 2 cups of beef stock and add 2 bay leaves and a pinch of sugar.

Season with salt and black pepper, then cover and bring to a boil.

Reduce heat and simmer for about 1.5 hours, stirring occasionally.

After 1.5 hours, add chopped carrots, bell peppers, and celery to the pot.

Continue cooking for another hour until the beef is tender and the vegetables are cooked through.

Meanwhile, peel and boil 4 Idaho potatoes until soft.

Drain the potatoes and return them to the pot.

Add a knob of softened butter, about 1 tablespoon of olive oil, salt, and pepper to the potatoes.

Scoop in a generous amount of yogurt and mash until creamy and smooth.

Keep the mashed potatoes warm until ready to serve with the beef stew.

Cooking Techniques

Equipment Needed

Spice Level: