Traditional Beef Stew


Happy Friday! I'm coming to you today with another amazing new recipe that I know you're going to love - my traditional beef stew! This old-fashioned beef stew is filling, delicious and is perfect for chilly weeknights and cozy weekends. Beef, vegetables, red wine and herbs come together perfectly in this ultimate comfort food.




What I also love about this classic beef stew recipe is that you literally throw it all into a dutch oven or crock pot, and let it go! No complicated directions, just an easy recipe so you can spend your time cozying up for a game or movie while the stew fills your house with delicious aromas. What could be better than that??



A lot of you have asked lately what my favorite cooking tools are, and one of them is definitely my Wüsthof knives. Especially for recipes like this with lots of delicious vegetables, good knives are essential! Wüsthof even makes a vegetable knife specifically for starchy veggies like potatoes. The holes and ridge along the edge keep vegetables from sticking. Genius! (They've been making knives for over 200 years, so I suppose they've learned a thing or two!) If you invest in one item for your kitchen, I definitely recommend that it be good quality Wüsthof knives.




Ingredients

4 cups beef broth or bone broth
1.5 lbs beef chuck, fat trimmed and cut into 1 inch cubes
3 tablespoons flour
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
3 bay leaves
6 whole sprigs of fresh thyme
1/2 teaspoon dried rosemary
3 tablespoons dry red wine or balsamic vinegar
1 medium onion, finely chopped
6 garlic cloves, minced
1 lb carrots, chopped into bite size pieces
1 bunch celery, chopped into bite size pieces
2 large baking potatoes, cut into 1 inch chunks
3/4 cup pickled pearl onions
3/4 cup frozen peas

Directions:

Heat oven to 350. Add all of the ingredients (except the frozen peas) into a large dutch oven over medium high heat, and allow to come to a boil, uncovered. Once it has come to a boil, cover the dutch oven and move to the preheated oven. Cook covered for 2 to 2 1/2 hours, or until the beef is tender and comes apart easily. Add the peas and serve!

You can also make this in your crock pot! Place beef in a 5-quart slow cooker. Spread tomato paste, wine/vinegar and flour over beef. Season generously with salt and pepper. Add the rest of the ingredients (except peas), and cook until beef is fork-tender, about 5 hours on high, or 8 hours on low. Add the peas and serve!

In partnership with Wüsthof knives.

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Kirsten Bell
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