Rich, comforting, slow-cooked, and tastes even better a day or two later, this beef stew recipe is a favorite at my house.
I’m writing this from the Salt Lake City airport and crossing my fingers that I am going to make it home today. My connection is through Baltimore and, well, they had some serious snow if you hadn’t heard. If I get stuck, I get stuck. There are a lot worse things that could happen to me, but I do miss my people at home.
I had an amazing weekend at the Blue Lily Go Pro Reunion and am coming home inspired and ready to add some new things to my photography business. It’s amazing to me that you can put 25 women (plus one guy) in a house together for 3 days and everyone get along, share what they know about their photography business, and laugh more than you thought possible. You guys, the lip sync battle was EPIC.
I’ve been thinking a lot lately about what I want to do and what I want to focus on. What do I want to do when I grow up? I know that I love taking pictures, blogging, and teaching. I’m thinking about doing something that allows me to do all of those things and I’m really excited about it. What would you like to learn from me?
I made this beef stew before I left and it is everything that you want on a cold, winter day. It is rich, comforting, slow-cooked, and tastes even better a day or two later, making it an ideal make-ahead dish. This is based on The Pioneer Woman’s recipe, but I use wine instead of beer. Either will work just fine. I like adding the vegetables at the end of the cook time so they don’t turn to mush. These keep their texture and I like them to have a little bite left.
Serve with Magpie Cheddar Herb Biscuits.
I only made a few changes to the Pioneer Woman recipe, she uses beer, and I use red wine. Either works just fine.
- 3 Tablespoons olive oil
- 1 Tablespoon butter
- 2 pounds stew beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups red wine
- 4 cups beef stock
- 2 cups water
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon sugar
- 4 carrots, washed, peeled and sliced
- 4 potatoes, quarter
- flat leaf parsley
- Heat oil and butter oven medium high heat in a Dutch oven.
- Add the beef in batches, being careful to not overcrowd the pan. (Your beef will steam, not sear.) Transfer cooked beef to a plate.
- Add onions to the pot. Cook until soft, about 3 minutes. Add garlic and cook for an additional minute. Add wine, beef stock, Worcestershire sauce, tomato paste, paprika, salt, pepper, and sugar.
- Add beef back to the pot. Bring to a simmer, reduce hear to low and cook for 1½ to 2 hours.
- Add carrots and potatoes, cover, and cook for another 30 minutes. If the stew needs liquid, add more stock or water.
- Taste for seasoning, add more salt and pepper if necessary. Garnish with parsley. Serve with biscuits or crusty bread.