Beef Stew - Hearty with root vegetables
A classic comfort food, Hearty Beef Stew with Root Vegetables is a nutritious and filling meal that combines succulent chunks of beef simmered with a variety of aromatic root vegetables. The beef is seared to perfection and then slow-cooked with onions, garlic, and a mixture of carrots, potatoes, and turnips, which absorb the rich flavors of the meaty broth. Thyme, bay leaves, and a splash of red wine add depth to this time-honored dish. It's ideal for cold weather months or any time you crave a warm, home-cooked meal. Description by ChatGPT.
Warm up with this family-favorite classic beef stew that combines tender, melt-in-your-mouth beef with robust flavors and hearty vegetables. Guided by the culinary expertise of Natasha's Kitchen, this beef stew recipe is perfect for cozy dinners with loved ones or impressing guests at a dinner party. Its deep flavors enhanced by a good red wine will have your kitchen smelling divine and your taste buds dancing.
Ingredients:
- 6 ounces chopped bacon
- 2 pounds beef, chopped (suitable for stewing)
- 1/2 tablespoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1/4 cup all-purpose flour
- Olive oil, as needed
- 2 cups good red wine
- 1 pound mushrooms, thickly sliced
- 4 large carrots, chopped into 1/2-inch thick pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound small potatoes, cut into bite-sized pieces
- Fresh parsley or dill for garnish
- Fresh crusty French bread for serving
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6-8
Equipment: Dutch oven or large oven-safe pot, large nonstick skillet
Instructions:
1. Preheat your oven to 325˚F (163˚C).
2. In a large Dutch oven, sauté the chopped bacon over medium heat until golden brown and the fat is rendered. Then, remove the bacon and set aside in a separate dish.
3. Mix the chopped beef with 1/2 tablespoon of salt, 1 teaspoon of black pepper, and the flour until evenly coated.
4. Brown half of the beef in the hot bacon fat over medium-high heat for about 3 minutes per side. Add extra olive oil if needed. Repeat with the remaining beef. Transfer the browned beef to the bowl with the bacon.
5. Pour the red wine into the pot, bring to a boil, scraping the bottom to deglaze the pot.
6. Add the sliced mushrooms to the pot and simmer over medium heat for 10 minutes.
7. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the carrots, diced onion, and chopped garlic, and sauté for about 4 minutes, stirring frequently until the onions are soft.
8. Stir in the tomato paste to the vegetables and sauté for another minute, then transfer the veggies to the Dutch oven.
9. Add the beef broth, bay leaves, dried thyme, a teaspoon of salt, and half a teaspoon of black pepper to the pot.
10. Return the beef and bacon mixture to the pot and stir in the potatoes, ensuring they are submerged in the liquid.
11. Cover the pot with a tight-fitting lid and bake in the preheated oven for an hour and 45 minutes.
12. Before serving, skim off any excess fat from the top of the stew. Garnish with fresh parsley or dill.
13. Serve with fresh crusty French bread and enjoy the rich, comforting flavors of this delicious beef stew.
Cooking Tips:
- To ensure even cooking, try to chop the beef and vegetables into uniform sizes.
- Don’t skip browning the meat, as it adds great depth and flavor to the stew.
- Adjust the thickness of your stew by adding more broth or allowing it to reduce and thicken in the oven to your preference.
- If you're not a fan of mushrooms, slice them thickly for easy removal or omit them altogether.
This wonderful recipe is brought to you by Natasha of Natasha's Kitchen. Make sure to check out her YouTube channel for more delightful recipes and cooking inspiration: https://www.youtube.com/@Natashaskitchen
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