Mollie Stone’s Beef Stew Recipe
Ingredients
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour (use all-purpose gluten-free flour if desired)
- 3 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, more as needed
- 1 cup onion chopped
- 3 tablespoons tomato paste
- 5 cups beef broth
- 1 cup red wine
- 1 pound potatoes peeled and cubed
- 1 pound of carrots (cut into 1-inch pieces, or use baby peeled carrots)
- 2 stalks of celery (cut into 1-inch pieces)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 medium dried bay leaf
Serves 6 to 8 people
DIRECTIONS
- Pat down your beef with a paper towel to dry it, to help the beef brown.
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Add beef and brown on all sides. Brown in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove beef and set aside.
- Add the onions to the pot, adding more oil as needed. Sauté for about 3-5 minutes, until softened. Add tomato paste and cook for 2 to 3 minutes.
- Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan, scraping any brown bits. The flour will thicken the wine as it simmers. Simmer the wine for about 5 minutes.
- Stir in the browned beef, thyme, rosemary, and bay leaf. Add in the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour, or longer until the beef is tender.
- Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Season with salt & pepper to taste.
TIPS
- Make sure the beef is very tender before you add the potatoes, carrots, and celery.
- Always reheat leftovers to at least 165 F, the minimum safe temperature for leftover food.