During the week, I’m trying to eat low-ish carb. Meaning I’m trying to fill my plate with more veggies and lean proteins. So, this stew fits the bill. It’s full of lean beef and loads of veggies. But this definitely is not the lunch lady stew you think of. The broth is rich with flavors like garlic, black pepper and red wine. No watered down boiled meat here.
For this recipe I used stew meat. It’s definitely cheaper and not as naturally tender, but because it cooks all day it’s not a problem. I make this in a big stock pot. Start by cutting up the meat into small bites. I used stew meat, which is already cut, but I took it even smaller. Kitchen shears are a great tool for this job. I like the richness that the butter provides, so with the heat up prettyhigh start with 2-4 tablespoons of butter. Put the pieces of beef in and cook until browned... this takes a good bit of time. The juices come out and are reabsorbed before browning happens. Once it starts to brown add in 1/2 medium diced onion. Continue cooking at a high heat.
Dice three stalks of celery. When the onions start to turn translucent add the celery and squeeze of prepared garlic paste. Stir, Stir, stir. It’s at this point that I sprinkle a couple tablespoons of flour. This helps thicken the broth. If you are gluten free, you can skip this. Once the flour all cooks and combines into the juices in the pot I de-glaze with a cup of red wine. This creates the most amazing depth of flavor. Let the wine get almost to boiling, stirring the whole time. At this point, I turn the heat down to medium.
Next, I add diced carrots. Three to four large carrots. Once those start to soften I added a large family size container of beef broth. I like to add about a teaspoon on salt, fresh cracked pepper and a bay leaf.
While the pot simmers I peel & dice potatoes. I usually add 1 large russet potato or 2 medium ones. I also like to add a can on crushed tomatoes. Add a good squeeze of tomato paste, don’t have the squeeze variety.... add a tablespoon or two. Stir those in, turn the heat as low as it will go and cover. Stir occasionally. If your stew is too thick or has absorbed all of the liquid, feel free to add a cup or two of water. After about an hour or two, I add the remaining veggies. I like to use frozen bagged veggies. It make the remainder of the soup making super easy. I like to add corn, peas and green beans. But really the skies the limit on choices, whatever sounds or looks good in the frozen aisles! Last time I added cream peas which I wasn’t familiar with, they are white & small and have a bean consistency. They were great. Black eyed peas would also be delicious. I let this stay warm the rest of the day, but you need at least an hour to get those frozen veggies warmed up & incorporated. If you are going the shorter route, I’d go ahead and turn up the heat to medium.
Taste and add more salt & pepper to your preference. Remove the bay leaf before serving.
This is such a wonderful and delicious stew. It is flavorful and very filling. I typically serve is roped with a little shredded cheese and an assortment or crackers. I love eating on the leftovers the rest of the week for lunch.
![Beef Stew]()
By Libby Williams
Delicious, Rich and Hearty Beef Stew. Perfect for an all in one meal when it is chilly outside. Best served with a sprinkle of cheese or dollop of sour cream. Lovely on its own or paired with a side salad.
Ingredients
Prep time:
Cook time:
Total time:
Yield: family size
For this recipe I used stew meat. It’s definitely cheaper and not as naturally tender, but because it cooks all day it’s not a problem. I make this in a big stock pot. Start by cutting up the meat into small bites. I used stew meat, which is already cut, but I took it even smaller. Kitchen shears are a great tool for this job. I like the richness that the butter provides, so with the heat up prettyhigh start with 2-4 tablespoons of butter. Put the pieces of beef in and cook until browned... this takes a good bit of time. The juices come out and are reabsorbed before browning happens. Once it starts to brown add in 1/2 medium diced onion. Continue cooking at a high heat.
Dice three stalks of celery. When the onions start to turn translucent add the celery and squeeze of prepared garlic paste. Stir, Stir, stir. It’s at this point that I sprinkle a couple tablespoons of flour. This helps thicken the broth. If you are gluten free, you can skip this. Once the flour all cooks and combines into the juices in the pot I de-glaze with a cup of red wine. This creates the most amazing depth of flavor. Let the wine get almost to boiling, stirring the whole time. At this point, I turn the heat down to medium.
Next, I add diced carrots. Three to four large carrots. Once those start to soften I added a large family size container of beef broth. I like to add about a teaspoon on salt, fresh cracked pepper and a bay leaf.
While the pot simmers I peel & dice potatoes. I usually add 1 large russet potato or 2 medium ones. I also like to add a can on crushed tomatoes. Add a good squeeze of tomato paste, don’t have the squeeze variety.... add a tablespoon or two. Stir those in, turn the heat as low as it will go and cover. Stir occasionally. If your stew is too thick or has absorbed all of the liquid, feel free to add a cup or two of water. After about an hour or two, I add the remaining veggies. I like to use frozen bagged veggies. It make the remainder of the soup making super easy. I like to add corn, peas and green beans. But really the skies the limit on choices, whatever sounds or looks good in the frozen aisles! Last time I added cream peas which I wasn’t familiar with, they are white & small and have a bean consistency. They were great. Black eyed peas would also be delicious. I let this stay warm the rest of the day, but you need at least an hour to get those frozen veggies warmed up & incorporated. If you are going the shorter route, I’d go ahead and turn up the heat to medium.
Taste and add more salt & pepper to your preference. Remove the bay leaf before serving.
This is such a wonderful and delicious stew. It is flavorful and very filling. I typically serve is roped with a little shredded cheese and an assortment or crackers. I love eating on the leftovers the rest of the week for lunch.
Beef Stew
By Libby Williams
Delicious, Rich and Hearty Beef Stew. Perfect for an all in one meal when it is chilly outside. Best served with a sprinkle of cheese or dollop of sour cream. Lovely on its own or paired with a side salad.
Ingredients
- 1 pkg of Stew Meat
- 2-4 tablespoons of Butter
- 3 stalks of Celery - - Diced
- 1/2 of a Sweet Onion - - diced small
- 2 tablespoons of Flour
- 1 cup of Red Wine
- 3-4 Large Carrots - - Diced
- 1 Family sized container of Beef Broth
- 1-2 Cups of Water (if needed)
- 1 Large Russet Potato - - peeled and diced
- 1 can crushed tomatoes
- 1 tablespoon of Tomato Paste
- 3-4 bags of frozen vegetables of your choice
- Salt & Pepper to taster
- 1 Bay Leaf
Prep time:
Cook time:
Total time:
Yield: family size
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