Best Beef Stew

This stew is my Fav. Rich brown both, red wine, garlic…..so so good. Serve it with crusty bread or a green salad. Deeeelish.

Here I use beef from Salt Creek Farm. It’s pasture-raised, grass-fed beef raised by my friend Sara. They are the sweetest family in the flint hills. They provide many of the best restaurants in KC with their beef, so you know it’s THAT good. They offer Farm Club Subscription boxes and deliver right to your door. Less shopping, more cooking….yes!

Back to the stew, here is the recipe. I add lots of tips just so you will knock it out of the park!

I hope you make it, love it, and share it with a friend! But I can’t blame you if you eat it alllll yourself.

xx,

L

Yield: 6-8

Author: Lauren Lane

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Best Beef Stew

This is a family favorite. Rich broth and tender veggies. Comfort food at its finest.

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

Ingredients

• 2 pounds stewing beef trimmed and cubed (I use grass-fed from Salt Creek Farm)
• 3 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 Tablespoons olive oil (Cervasi preferred)
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1/2 teaspoon dried thyme (or 1 Tablespoon for fresh)
• 1/2 teaspoon dried rosemary (or 1 Tablespoon of fresh)
• 1 bay leaf (optional)
• 1 cup red wine
• 6 cups beef broth
• 2 Tablespoons Worcestershire sauce (optional)
• 1 pound potatoes peeled and cut into large cubes
• 4 carrots cut into 1-inch circles
• 2 tablespoons water
• ¾ cup peas (optional)

Instructions

1. Combine flour, and salt & pepper. Toss beef in flour mixture.
2. Heat olive oil in a large Dutch oven or pot. Cook the beef until browned. Do this in batches so they have room to sear.  Don't move it around too much and don't rush this step, you want to create that nice brown beef.  
3.  Add the onions and garlic.  Cook for a few minutes.
4. Add the red wine while scraping up any brown bits in the pan.  Add the broth..
5. Stir in all remaining ingredients except for peas, cornstarch, and water. Reduce heat to medium-low, cover, and simmer 1 to 1 1/2 hours or until beef is tender.
6. Mix equal parts of cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry). See notes.
7. Stir in peas if using and simmer 5-10 minutes before serving. Taste and add more salt & pepper as needed.

Notes:

-If the stew gets too thick, add water or more broth. Just taste, and re-season with salt if needed.

-Chuck, round roasts, rump roasts, and pot roasts can all be used as stew meat. Cut them into chunks and remove any gristle you come across.

-If you want your carrots and potatoes more firm, simply add them in during the last 30 minutes.

-Any dry red wine will work. I used a Cabernet.

-Add a pound of mushrooms or green beans if you'd like. Add them 1/2 through the cooking process. Or add frozen peas right before serving. They will thaw in 1 minute in the hot stew and be perfect.

-Any type of potatoes are fine, I used baby gold potatoes

-You can cook down the stew to be the consistency you like. Or add the slurry. Or leave it more soup-like instead of stew-like.

-Serve with a loaf of crusty bread and a green salad

Calories

208.66

Fat (grams)

7.79

Sat. Fat (grams)

1.77

Carbs (grams)

21.98

Fiber (grams)

3.16

Net carbs

18.82

Sugar (grams)

3.54

Protein (grams)

7.85

Sodium (milligrams)

1004.16

Cholesterol (grams)

9.24

© Lauren Lane

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