barb's beef stew
Labor Day has come and gone and it's time to start thinking about comfort food for cooler weather. And my first "go to" Autumn comfort food is Beef Stew. I hope you like it as much as my family does. It's great served with a sliced loaf of Italian or French bread. Enjoy!
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yield
6 -8
prep time
20 Min
cook time
2 Hr
method
Stove Top
Ingredients For barb's beef stew
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3 lbstew beef
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2 Tbspbutter or bacon drippings
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1 lgsweet onion or 3 small onions cut into chunks
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3 md0r 4 carrots, sliced at at 3/4"
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2 mdpotatoes, cubed
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8 ozfresh mushrooms cut into quarters
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1 cfrozen green peas
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1 can14.5 oz can of tomatoes with juice, squished up
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4 can14.5 oz cans beef broth
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2 cdry red wine
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1 Tbsprounded tbsp minched garlic
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1 tspground rosemary
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1 tsprounded tsp. dried basil
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1 tsprounded tsp. dried thyme
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2bay leaves
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corn starch for thickening
How To Make barb's beef stew
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1In a Dutch oven, salt and pepper stew meat and saute in butter. Brown on all sides. Take out of Dutch oven. Saute onions and carrots in more butter until onions are translucent.
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2Add meat back into the pot and pour beef broth and wine over it. Add spices, stir, and simmer for 1 hour. Add potatoes, mushrooms and peas and simmer for another hour.
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3Test meat for tenderness and take out Bay leaves. Make a cornstarch slurry with 2 Tbsp. cornstarch in 1/4 cup water. Add to stew by degrees until you get your desired thickness.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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