Fall is officially HERE and when the temp dropped below 70 last week, I jumped at the chance to make this yummy beef stew. Now, I feel like beef stew has a bad rep…maybe because the name isn’t very attractive. BUT this recipe is comfort food at it’s finest, and is going to be a family favorite as we head into colder weather.
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Ingredients:
1 T butter
1 lb beef stew meat (diced sirloin or chuck)
32 oz low sodium beef broth
1 small yellow onion, diced
4-6 cloves garlic, minced
1.5 T tomato paste
1 T Worcestershire sauce
3-4 large carrots, peeled & roughly chopped
2-3 russet potatoes, peeled and roughly chopped
3-4 stalks celery, roughly chopped
1 t salt
1/2 t pepper
3 T all purpose flour
Chopped parsley for serving
French bread for serving
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Directions:
Melt butter in a large pot over med high heat. Add meat and cook until browned on all sides. Remove from skillet. Add onion and garlic. Cook 3-4 min. Add tomato paste. Cook 1 min. Add beef back to the pot and stir. Add salt and pepper. Sprinkle flour over the mixture and stir until you can no longer see any white flour. Slowly stir in the beef broth and Worcestershire sauce. Bring to a simmer, reduce heat to medium low, cover and cook for 15 min. Add diced potatoes, stir, cover and cook 10 min. Add carrots and celery, cover and cook for 10 more minutes. Taste and add more salt and/or pepper if needed. Serve with a sprinkle of parsley and a slice of French bread.
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