Braised Beef Stew

5 from 1 vote

Nothing more comfort than a beef stew recipe in the winter time! These types of one pot recipes are perfect because they require minimum effort with prep and cooking process, just through everything in basically and let it cook.

The understated is that they really are delicious as well! Secondly there is minimal clean up, which is at the top of my list when it comes to cooking. Lastly, I just love slow stewed or braised meats that fall melt in your mouth, or fall of the bone (if there is one).

This is an easy recipe with a video instructions, bound to please any meat lover on a cold winters night! Try out this easy beef stew recipe, I hope you enjoy it!

Ingredients

10 people

Beef Stew

3 lb Beef large diced
1 whole onion large diced
3 whole carrots peeled and large sliced
2 stalks celery large chopped
6 whole garlic cloves
3 sprigs rosemary
1/4 cup parsley
2 whole bay leaves
2 cups red wine
3 tbsp olive oil
3 cups water
1 lb new potatoes quartered
2 tbsp corn starch mixed with 2 tbsp of water
1 salt and pepper to taste

Garnish

1/4 cup parsley chopped
3 tbsp chives chopped

Nutritional information

Calories: 435kcalCarbohydrates: 12gProtein: 25gFat: 28gSaturated Fat: 11gCholesterol: 97mgSodium: 146mgPotassium: 648mgFiber: 1gSugar: 1gVitamin A: 278IUVitamin C: 12mgCalcium: 46mgIron: 3mg

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings 10 people

How to make beef stew

Season stew meat with salt and pepper. In a medium size braising pot on high heat add oil and seasoned stew meat. Sear the meat for roughly 10 minutes stirring the meat around periodically. Then add all the vegetables and cook for another 5 minutes. Then add your wine and reduce by half.
Add your stock or water and another 1 tsp of salt. Bring to a boil and then turn down to a simmer, add your herbs and cover. Cook for about 1 1/2-2 hours and then add the potatoes to the stew. Cover for another 25 minutes until both the meat and potatoes are tender all the way through. Thicken the stew by taking your cornstarch slurry and pour it into the stew. It should thicken the stew to a nice consistency. Cook for 5 more minutes and finish by seasoning the stew with more salt and pepper if need be and chopped fresh parsley. Serve and enjoy!