Hearty Beef Stew

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.

Season the beef on all sides with beef rub seasoning, or a mix of salt, pepper, garlic powder, and onion powder.

Preheat a heavy bottomed pot over medium heat and drizzle in about 1 tablespoon of olive oil.

Let the oil heat until it starts to shimmer, then add in the seasoned beef without stirring.

Brown the beef on one side for about 3 to 4 minutes, then flip and sear on all sides before removing it to a plate and setting aside.

Add in 1/2 cup of butter to the pot and allow it to melt.

Stir in 1/2 cup of all-purpose flour until a thick roux forms, cooking for 1 to 2 minutes to remove the floury taste.

Pour in 8 cups of beef stock and scrape the bottom of the pan to lift the fond.

Stir in the red wine and allow the mixture to come to a boil, cooking for 2 to 3 minutes while stirring occasionally to prevent scorching.

Add the seared beef back into the pot, cover with a lid, reduce the heat to low, and let it cook for about 1.5 to 2 hours, stirring every couple of minutes.

After the cooking time, add in 1 diced yellow onion, chopped celery, chopped carrots, 4 cloves of minced garlic, diced Yukon gold potatoes, 2 bay leaves, several sprigs of fresh thyme and rosemary, 2 tablespoons of Worcestershire sauce, and additional salt and pepper to taste.

Cover the pot again and let the stew simmer for an additional 30 minutes until the vegetables are tender but not mushy and the beef is falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary