Ultimate Beef Stew
Ultimate Beef Stew
Homemade Beef Stew
We all have that place we remember as being the best place and time we had in our lives. For some, like me, its back home with my family, sitting around the dining room table having dinner. For others, its a restaurant, café, picnic table or some little place we found by chance while traveling.
This beef stew dish hits me in the heart, as it causes me to remember those cool fall days as a child. My father would make beef stew for the family from time-to-time, and it was awesome. He stumbled around the kitchen, rummaging through the cabinets looking for ingredients, spices, and substance to add to his dishes. Wine was used in the beef stew he made, and I can still see him adding a little red wine to his masterpiece.
Here's my beef stew for you to enjoy with your family. I know you'll love it...and yes, I use a little red wine, too. Like father, like son.
I made a whole pot of it yesterday and like clockwork my son and his crew arrived for a late night chow down. The football team sure can eat.
So, relax, remember back to that time in your life that makes you warm inside, smile, grab a glass of wine and a warm bowl of this beef stew.
- 3LBS Beef Chuck, Stew Meat
- 2-28oz Cans Diced Tomatoes, Fire Roasted
- 1QT Beef Broth
- 1 Cup Dry Red Wine
- 1/2 Cup Olive Oil
- 5 Stalks Celery
- 5 large Carrots
- 1 Large Onion
- 5 Red Potatoes, Cubed
- 1/2 Cup Peas, Frozen
- 2 Cups Mushrooms, Mixed
- 1 Cup Flour, For Dusting Meat
- 1Tbsp Paprika Powder
- 1tsp Garlic Powder
- 1tsp Adobo Powder, Goya Product
- 1tsp Sazon Powder, Goya Product
- 1tsp Thyme
- 1 Bay Leaf
- 1tsp Salt & Pepper, To Taste
Ultimate Beef Stew Instructions
- Begin by prepping all ingredients for making meal. This takes about 30 to 45 minutes and is best done before you begin cooking. I like to have everything ready, cut up and measured out before I start cooking. It just makes life easier.
- Cut (Cube) Stew Meat into 1" Cubes (Bite Size) and set aside
- Cut Celery and Carrots into 1 1/2 inch pieces and set aside
- Cut Onion into 1/2 pieces and set aside
- Dice Garlic and set aside
- Cut (Cube) Red Potatoes into 1 inch pieces and set aside
- Measure out Beef Broth, Red Wine and Fire Roasted Diced Tomatoes. Measure out herbs and spices and set aside. (Bay Leaf, Paprika, Garlic Powder, Sazon and Adobo Powders, Salt and Pepper)
- Let's get cooking: Poor a little olive oil (3Tbsp) in a large cast iron pot that can be transferred into the oven later. I use the Lodge Enameled Cast Iron Dutch Oven 4.6 - Quart because its made well and distributes the heat evenly. (add more olive oil as needed)
- Take your cut / cubed beef stew meat and lightly salt and pepper them. Then coat them with flour on all sides.
- Heat pot on stove top with olive oil and begin searing meat on all sides in batches and as the pieces get done, transfer them to a large bowl and do the next batch until all the pieces are done. About 2 to 3 minutes each batch.
- Once all the meat is seared and done, deglaze the pot with 1/2 cup of beef broth and 1/2 red wine, scraping all the little bits on the bottom of the pot with a wooden spoon.
- After deglazing, add the chopped vegetables (Onion, Celery, Carrots, Mushrooms and Garlic) to the pot and add the thyme and bay leaf. Cover and let simmer for 5 minutes occasionally stir the vegetables with your wooden spoon.
- Once all the vegetables are coated and cooked down a little, return the beef stew meat to the mixture and mix in the 2 cans of fire roasted diced tomatoes, the rest of the red wine, beef broth and mix again.
- Once the mixture is mixed, sprinkle on the Adobo, Sazon, Garlic and Paprika Powders and mix well.
- Once everything is in the pot (Except the Potatoes) add enough water to cover the rest of the mixture (about a cup or two of water) and bring temperature up to a boil for a minute or two.
- Transfer covered pot to a 375 degree oven for one (1) hour. After the one hour of cooking in the oven, add the Red Potatoes, mix and cover and cook for another 1/2 hour.
- After 1 1/2 hours in the oven, carefully remove the pot to the top of the stove and check the meat for tenderness. The meat should break apart fork tender.
- At this time, check the liquid and add a little flour if needed to thicken the liquid. Remember its "beef stew" not "beef soup". It should be thick and inviting like a warm fire on a cold winter's day.
- Serve hot with some nice fresh baked, buttered bread and enjoy. You're going to love this stew.