Best Ever Beef Stew

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

We just got back from Los Angeles. You know, from their perfect 70 degree weather. Wait, why did we leave California again?

No, but really, it was a solid 20 degrees outside and a rude awakening back to Chiberia reality, and Cartman refused to walk as usual. But that’s okay. Because I came home to the best beef stew ever.

Wonderfully aromatic, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes and carrots. All good things here, stewing in that perfectly hearty, rich gravy.

I poured the rest of the dry red wine I used for this recipe, some warm dinner rolls and forgot just how cold it is outside.

Best Ever Beef Stew

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour 10 minutes

total time: 1 hour 30 minutes

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

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entree

Best Ever Beef Stew

20 minutes1 hour 10 minutes

Chungah Rhee

Ingredients:

• 2 tablespoons olive oil
• 2 pounds top sirloin steak, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 medium sweet onion, diced
• 2 large carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, halved
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 1/2 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large russet potato, peeled and cut in 1/2-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
2. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
7. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
8. Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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