Sunday Beef Stew
With the cool weather at our doors, I think there is nothing better than a warm, and meaty dish for the soul:) If you are looking for an easy recipe, and you want comfort food, well this recipe is the one!
How to make the best Beef Stew
This recipe was one of the first recipes I have posted on my blog back in 2018. After spending all morning with the kids shoveling the new layer of snow, I decided that it was a perfect day to whip up something warm and hearty for all of us. There is nothing like a warm beef stew served with my hubby’s famous mash potatoes!
What to do with the leftover Beef Stew
If you find yourself with leftover stew, it is also great with pasta, you can easily replace a typical tomato-based pasta sauce with this stew. Shred a lot of Parmesan cheese over it and enjoy it with a nice glass of red wine! This way your Sunday night meal can become a perfect and easy mid-week dinner! Or for an even simpler solution, wraps the stew into a tortilla with your favorite cheese, perfect for a fast lunch!
Sunday Beef Stew
- 900 g beef for stew (for 6 persons)
- 3 carrots (small, cut in thick slices)
- 400 g mushrooms (cut in half)
- 200 g diced onions
- 2 garlic cloves
- 2 tbsp butter
- 2 tbsp flour
- 3 stems fresh rosemary (attached in a bouquet)
- 1 tbsp dry oregano
- 1 1/2 cup tomato sauce or canned tomatoes
- 2 cups water or beef broth
- ground peppercorns
- Cut all the vegetables and set them aside.
- Take a big pot, cast iron or stainless steel. I use my Lodge pot (I love it, one of the best purchases ever!). I've had it for 5 years now, it cooks very well, and the food tastes better! Anyway, coming back to our stew 🙂
- Put your pot on a medium fire and add 1 tablespoon of butter in order to fry your mushrooms. Tip: Be sure not to crowd your mushrooms in your pot or to toss them too much. If you do, you will end up boiling your mushrooms instead of frying them! Let them be, they will become brown and very sweet and that's what you want!
- When the mushrooms are done, set them aside. They will be the last thing you will add into your pot.
- Now it's time to brown your beef. Add the rest of the butter to the same pot (no need to wash the pot). Put your beef cubes, add salt and the ground peppercorns and brown them.
- After you get a nice color on them (this is important because if you have no caramelization happening, you will have no taste), sprinkle the flour, add the dry oregano and add the cut onions. Mix in all the ingredients.
- After all these ingredients are well mixed, you add the sliced carrots, the tomato sauce, and the water. Mix all the ingredients and finally add the mushrooms and the rosemary bouquet.
- Cook on a low fire, covered, for 3 hours.
Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots.