Slow Sundays are for Slow Cooking

Classic Stovetop Beef Stew

I've been talking to a number of my friends recently about what they like and don't like about online recipes, in preparation for posting more here on the blog. The surprising consensus seems to be that people don't overly enjoy reading the backstory that goes along with the recipe. Instead, they would rather be able to click on and dive right into the ingredient list and instructions. 

Personally, I like reading a little note or story from my favorite bloggers, but let's try out the short and simple way. Be sure to leave a comment here or on my Instagram account letting me know if you would prefer me to tell a little tale, or just post the recipe on future blog posts!

Without further ado, here is a beef stew recipe that my dad sent me to try:

Classic Stovetop Beef Stew

What you'll need - 

Seasoning mix:

1 1/2 teaspoon sea salt

1 teaspoon dried crushed rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper

Beef Stew:

2 tablespoons vegetable oil, plus additional as needed (I used olive oil)

2 pounds beef stew meat

1 cup diced white or yellow onion

2 stalks celery, chopped

1 teaspoon minced garlic

3 tablespoons tomato paste

1 cup medium to full-bodied red wine (think Cabernet, Zinfandel, or Merlot)

2 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1 bay leaf

1 pound baby yellow, red, or mixed potatoes, halved and quartered

3 or 4 carrots, peeled and roughly chopped

1 cup frozen peas, no need to thaw

1/4 cup fresh Italian parsley

1/4 cup water

2 tablespoons cornstarch

Start by combining the ingredients for the seasoning mix into a small bowl.

 

Then bring out the beef and start cutting any large pieces into smaller, bite-sized pieces.

Heat a skillet over medium-high heat and add your oil. Once the oil is ready, add about half of the meat to the skillet, and sprinkle 2 teaspoons of the seasoning over it. Sauté until nicely browned, then remove the beef and put it to the side for now. Repeat with the rest of the meat, adding additional oil if needed.

This is also a good place to sip a little champagne for your efforts thus far!

The original recipe says you can use the same pan the whole time, but I decided to cook the beef in a skillet and use my larger/deeper pan for the rest. This also allowed me to be able to start the next steps while the beef was sautéing. 

 

Either way, add a little more oil, then toss in the onion, celery and garlic. Cook until softened, stirring occasionally.

Next, add the tomato paste and stir. Once that is well mixed, add your red wine.

Increase the heat and bring the mixture to a boil before adding the beef broth, Worcestershire sauce, remaining seasoning mix, and bay leaf. Then add in the beef, including all of the juices from the skillet, and bring it back to a boil.

 

Reduce the heat to low, cover, and let it simmer for about 1-1 1/2 hours, or until the beef is tender.

Once the beef is tender, add the potatoes and carrots, and increase the heat to bring it back to a boil.

 

Reduce the heat to low, cover, and let it simmer for 30-40 minutes until the veggies are tender. Once that happens, stir in the frozen peas and parsley. 

In a small bowl, combine the cornstarch and water, then stir into the stew. Then, simply let it cook, uncovered, until it has thickened.

Service with fresh, toasted and buttered baguette slices, and whatever remains of the champagne.

Happy Sunday!

Vivre dans le luxe,
Jordin