Beef stew is the ultimate cold weather comfort food. This recipe comes together quickly. I often start a batch in the early afternoon and let it simmer all day until dinnertime. It tastes even better when reheated the next day.
BEEF AND RED WINE STEW
1 tablespoon oil oil
2 pounds stew beef
2 large onions, diced
5 cloves garlic, minced
1 1/2 cups cubed baby red potatoes, scrubbed with peels still intact
1 1/2 cups cubed sweet potatoes
1 1/2 cups chopped carrots
32 ounces low sodium beef broth
1 cup dry red wine
2 tablespoons dried thyme
2 dried bay leaves
1/2 teaspoon fresh ground black pepper
1/4 tsp kosher salt
1) Place the olive oil in a large Dutch oven over medium high heat. When the oil shimmers add the
beef and sear on all sides until evenly browned. Add the onions and garlic and cook until softened,
Beef, onions, and garlic cooking
2) Add the red potatoes, sweet potatoes, carrots, herbs, salt and pepper to the meat mixture. Mix to
Vegetables and spices ready for the pot
3) Add all of the beef broth and the red wine. Bring to a boil; reduce heat to low and cover.
4) Continue to cook over low heat for 1 to 1 1/2 hours stirring occasionally. Taste and add more salt
and pepper if needed.