There are some upsides to the winter season. Tucking into a deliciously hearty pot of simple, lovingly old fashioned beef stew is what those long, cold evenings are all about. There’s no bells or whistles in this recipe, just tasty beef, vegetables with some bone broth added in to help seal in and enhance the flavour. This one is best made a day before eating to allow the flavours to fully marry.
What you need:
- 3 tablespoons olive oil
- 2 1/2 pounds beef stew meat cubed
- 2 tablespoons onion dip mix
- 2 yellow onions diced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 4 cups bone broth
- 1 bay leaf
- 2 medium sized golden potatoes diced
- 4 small carrots diced
- 1 1/2 cups peas
How to prepare:
- Heat the oil in a large pot over medium high heat, and allow meat to turn golden brown. Transfer beef to separate plate.
- In the same pot, sauté the onions. When they start to become softened (about 5 min.)
- Reduce the heat to med-low and add garlic, rosemary and thyme; cook 1 more minute.
- Stir in tomato paste and cook for an additional minute or two.
- Add the wine.
- Simmer for 5 min, then add the broth, bay leaf, and browned beef (along with any juices that may have pooled on plate).
- Bring back up to a simmer and cook on low for about an hour.
- Add the potatoes and carrots, cover, and simmer for another hour or until the vegetables are tender.
- Taste and adjust seasoning to desired level. Add frozen peas and continue cooking until heated through.
- The stew meat will taste best the longer and slower you cook it so take as much time as you have with it.