When we ordered our 1/4 steer one of the things we made sure to get was stew meat. Why? We love beef stew! I decided to whip up a batch not too long ago after I came across a recipe I had starred in my Google Reader many many moons ago.
I found this post on Two Novice Chefs, One Tiny Kitchen. Since they talked about modifying the recipe, I decided to go to the source and change it up to our tastes.
We added more of just about everything and skipped the onions (since I am not a huge fan). D loved it (though he wished it had onions in it). Guess I will have to add them next time. I really really like this recipe because unlike many other ones I have come across, there were no mushrooms and no beans.
Next time, I plan to double the batch to ensure we have enough to freeze for a quick and easy meal when pressed for time.
Beef Stew with Red Wine
(Sourced from About.com: Southern Food)
- 1 1/2 pounds stew beef
- 3/4 cup flour
- 1 teaspoon onion powder
- 1 teaspoon Smokey 4/S Seasoned Salt
- 2 tablespoons olive oil or canola oil
- 2 cups carrot chopped to bite size pieces
- 3 ribs celery, chopped to bite size pieces
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 cup dry red wine (I used some Cabernet Sauvignon we had left over from one of our dinners)
- 2 cups potatoes, chopped to bite size pieces
- 1/4 teaspoon crumbled dried rosemary
- Trim stew beef and cut in small bite-size pieces.
- Put in a zip top plastic bag with the flour, onion powder and seasoned salt.
- Toss to coat well.
- Heat oil in a large saucepan or Dutch oven over medium heat.
- Add beef to hot oil and cook, stirring, until lightly browned.
- Add the celery; continue cooking, stirring, for about 3 minutes.
- Add carrots, potatoes, garlic, broth, wine, and rosemary, bringing to a boil.
- After reducing heat to low, cover and simmer for 50 to 60 minutes, or until beef is tender.