This is a traditional beef stew with dry red wine to give lots of flavor. Perfect to warm your soul on those cold winter days. —Liza's Kitchen NYC
Beef Stew Meat (trimmed)
Carrots (baby ones are fine)
Dried Bay Leaves
Dry Red Wine (I prefer Cabernet Sauvignon Merlot blend)
Dried Thyme (you can also use 2 sprigs fresh)
Olive Oil (or Spray, just to coat pan)
medium sized onion
all purpose flour
fresh cracked pepper
In This Recipe
Take the meat out of the refrigerator and dry it off with paper towels. Trim to approximately 2x2 inch pieces if necessary and remove any visible large pieces of fat.
Heat a large frying pan over medium heat and coat with olive oil. This also can be done in the 12 quart pot noted below, but it is often easier if it is done in a pan.
Combine flour and salt and pepper in a small bowl and coat meat lightly with the mixture. When the pan is hot brown meat on all sides. This will need to be done in several batches.
While meat is browning, add the stock, wine, herbs into a 12 quart pot and turn burner on medium heat. As the meat is browned, add it to the pot.
Add the onions to the large pot with stock. Take about half of a cup of the stock and and use it to deglaze the frying pan. Use a wooden spoon to remove any bits of onion or meat that remain, and pour it back into the large pot with the meat.
Allow the meat, broth, wine, onions, and herbs to simmer for about an hour on medium heat uncovered.
While the pot is simmering, chop the potatoes into 1.5-2inch pieces and set aside. If using large carrots, chop them into the same sized pieces.
When the hour is up, add the carrots and potatoes to the pot and cover tightly for an hour. If too much of the broth has evaporated and the meat/veggies are not covered, you can add up to 2 cups of water.
In an hour, add the peas to the pot (you can add them frozen if you choose).
At this point, you can also add other vegetables if you wish. I often use leftovers such as pieces of zucchini, broccoli, red/yellow/orange peppers, or any other vegetables you like that cook quickly. Cook for another hour on low heat covered.
This recipe can also be made in slow cooker, but I prefer the stove. It also isn't necessary to use the separate pan to brown the meat, but I find it to be easier.
It is not recommended to freeze the potatoes, as they do not defrost well and end up a pasty texture. Instead, for a starch, you can parboil pasta and freeze it with the stew. When the mixture warms in the microwave, the pasta completes cooking.