Old Fashioned Beef Stew
Mid-winter calls for comfort food and when I think of comfort food, I think of old-fashioned beef stew. I had a major craving for it this weekend and decided to play around with my usual recipe and I’m so glad that I did. The end result was a delicious meal for my family to enjoy.
If you’re wondering what I did differently it’s simple – I seared the beef. By searing the beef on the highest flame, I was able to lock in the juiciness of the beef and not have it dry out while cooking. In addition, I added an additional cup of wine and the entire can of crushed tomatoes because I had some red wine to get rid of and what was I really going to do with the additional crushed tomatoes anyway?!
Lastly, I realize many people flour the meat before searing it, but since neither my mother nor Julia Child believed in flouring it, I’m going to stick with them! I have tried flouring the meat (once) and honestly searing it did a much better job of locking in the juices and it didn’t add on the extra calories.
I hope you love it! xo Nicole
- 2 tablespoons olive oil
- 2 pounds lean top round or "Stew Beef" is what most grocery stores will call it
- 1 large sweet onion, diced
- 2 cups large chunks of celery
- 4 large carrots, peeled and chopped
- 1 tablespoon minced garlic
- 2 cups dry red wine
- 3 russet potatoes cut into 1-inch chunks
- 1 tablespoon dried basil
- 1 28 oz can Tutto Rosso crushed tomatoes
- 28 oz warm water
- salt to taste
- Add the olive oil to the skillet and sear the beef in batches, about 5 minutes per batch.
- Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Lower the heat to medium-high and cook the onion, celery, and carrots in the retained beef drippings until just softened, stirring continually for 3 to 5 minutes.
- Add the garlic to the onion mixture and stir for 1 minute.
- Pour the red wine into the pan and bring it to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
- Continue cooking the mixture until the wine evaporates, 10 to 12 minutes.
- Once the wine has evaporated, return the beef to the skillet.
- Add the potatoes to the skillet.
- Pour the crushed tomatoes in and then before discarding the can, refill the can with hot water and add it to the skillet.
- Add the basil and salt.
- Bring the liquid to a boil and then reduce heat to low and simmer until the beef is very tender and the sauce is thick approximately 4 hours.
- Stir and check regularly to make sure it doesn't stick.
**If the liquid is drying up, make sure to only add additional HOT water or the meat will be tough.
