Beef Stew

This is a longer cook process but it is really tasty for a cold winter day.

  • 2 lbs of tri-tip or chuck roast cut into 1 inch cubes
  • Salt and pepper
  • 2 tbsp olive oil or rendered bacon fat
  • 1 diced onion
  • 4 cloves of garlic smashed
  • 3 carrots 1/2 inch dice
  • 3 stalks of celery, 1/2 inch slices
  • 2 potatoes 1/2 inch dice
  • 3 tbsp tomato paste
  • 1 1/2 cups red wine
  • 1 cup water
  • Fresh thyme
  • 1 tbsp butter
  • 1 tbsp flour

In an enameled dutch oven, add the fats to begin heating up over medium heat, then season the meat well with salt and pepper on all sides. Brown the meat in batches and set off to the side. Add the onion and garlic to the pan with the tomato paste and stir for about 30 seconds, then add all of the meat and collected juices back to the pot and mix well. Add the wine and water, you want the meat to be mostly submerged, with come pieces poking out. Bring the mixture to a gentle boil, then put the lid on slightly askew to allow for steam to escape. Put in a 300 degree oven for 1 1/2 hours. Check occasionally to see if the liquid is evaporating too quickly and add more water if needed.

Next bring the pan back to the stove top over medium low heat and add your carrot and celery, salt and pepper. Put the lid on securely and allow the mixture to simmer for about 15 minutes. Then add the potatoes and mix well. Add more water if needed to bring the water level up so that the ingredients are mostly submerged. Allow the mixture to simmer, covered until all of the vegetables and the meat are tender. Mix well and taste the broth. Adjust seasoning as needed. Finally, smash a tbsp of softened butter into a tbsp of flour to create a beurre manie, once well blended, drop into the broth and mix well to dissolve. Let it cook for about a minute, stirring gently. This will help the broth thicken.

Serve with crusty bread and butter. Enjoy! Leftovers can easily be frozen for another meal.


Leave a Reply

Your email address will not be published. Required fields are marked *