Description
A hearty beef stew perfect for a comforting meal.
Ingredients
Scale
- 1 Tablespoon vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crushed between your fingers)
- 2 medium-sized carrots (finely chopped)
- 2 ribs celery (finely chopped)
- 1 large shallot or small onion (finely chopped)
- salt and pepper
- 8 oz button mushrooms (thinly sliced)
- 4 cloves garlic (pressed or minced)
- 1–1/2 lbs stew meat (cut into bite-sized pieces (1/2″ or so))
- pinch of red pepper flakes (optional)
- 3 Tablespoons butter (softened to room temperature)
- 3 Tablespoons gluten free flour (or AP flour if not GF)
- 32 oz beef stock or broth
- 2 bay leaves
- 1 cup frozen peas
- prepared mashed potatoes (for serving)
Instructions
- Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then sauté for 30 seconds.
- Add carrots, celery, and shallots then season with salt and pepper and sauté until the vegetables are browned and tender, about 10 minutes.
- Add mushrooms then sauté until they release their liquid and become tender, about 7-9 minutes.
- Add garlic then sauté for 1 minute until very fragrant.
- Turn heat up to medium-high then add stew meat, red pepper flakes (if using), salt and pepper, then sauté until meat is evenly browned, about 8-10 minutes.
- Mash together butter and flour in a small dish with a fork until smooth, then add to the pot and stir to coat the meat. Cook for 1 minute, then stream in beef broth, scraping the bottom of the pot to release any browned bits.
- Turn heat up to high to bring stew to a simmer, then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.
- Remove lid, then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally.
- If the stew begins to reduce too quickly before the meat is tender, place the lid back on top.
- Taste and adjust salt and pepper if necessary, then add frozen peas and simmer for 2 minutes.
- Remove bay leaves then serve over mashed potatoes.
Notes
- This stew can be easily customized with your favorite vegetables.
- For a richer flavor, consider using a red wine to deglaze the pot after sautéing the meat.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg