Beef stew is a dish that I’ve come to appreciate more and more over the years. Growing up I only had a version that was made in a crockpot. And it was tasty! But one evening I found myself at home with the ingredients for beef stew, but only an hour to get dinner on the table. A quick chop, sear, and stir later, I had a pot sitting on the dinner table and this recipe was born! This stew is best paired with a hearty serving of crusty bread, but even some simple saltine crackers are delicious too! -Beth
Ingredients:
1 lb stew meat
2 tablespoons oil
1/4 cup flour
1/2 teaspoon garlic powder
1/4 cup red wine
4 cups beef broth
2 medium potatoes, diced
2 carrots, diced
1 onion, diced
3 stalks celery, diced
1 bay leaf
Salt and pepper
Directions:
1. Make sure all your veggies are diced and ready to go.
2. Place a large pot on the stove and turn the heat to medium high. Add the oil.
3. While your oil is heating, put your stew meat in a large ziplock bag with the flour and garlic powder. Seal and shake until the meat is evenly coated.
4. Once the oil is hot, dump the meat in the pot and let it sear for a minute or two. Flip the meat and let it sear a minute on the other side.
5. Pour the red wine in the pot to deglaze the bottom, scraping the bits off.
6. Add the broth, veggies, and bay leaf. Season with salt and pepper. Give it a good stir.
Twin Tip: The red wine may start turning into a gravy once you add it-that’s okay! As soon as you add the broth and stir it should thin right back out.
7. Cover with a lid and allow broth to come to a boil before lowering the heat to medium low.
8. Simmer for about thirty minutes or until veggies are tender, stirring occasionally.
9. Discard bay leaf and serve!
Twin tip: The bay leaf adds great flavor but you’ll want to discard it before serving due to its sharp and rough texture-even after cooking!
This is the kind of recipe you’ll find yourself coming back to again and again. It’s satisfying, filling, and perfect for leftovers (which taste just as delicious the next day). We usually make it family-sized, but we’ve even QUADRUPLED it when feeding a crowd. Pair it with a loaf of crusty bread, and you’ve instantly set the coziest soup-season table.
Check out our other soup recipes here!
Happy souping,
Katie + Beth | Twins at the Table
