GRANNY'S BEEF STEW -- BONNIE'S

Bonnie ^O^

By
@Utahn

This delicious Granny's Beef Stew is a great choice for a cold winter day. I paired it with my Spanish cornbread for the perfect comfort meal. Chock full of chunks of beef and fresh vegetables in a thick robust broth, this hearty stew is easy to make and simmered slowly in the dutch oven. It is also good the second day after the flavors have had a chance to blend. I am happy to share this recipe with my JAP friends. Enjoy!


Featured Pinch Tips Video

Comments:

Method:

Stove Top

Ingredients

3 to 4
pounds chuck, cut in chunks for browning
2
tablespoons vegetable oil for frying
4
cups good beef broth
1/2
cup tomato puree
1/4
cup flour for thickening
1
cup light wine (if you prefer dark wine that is ok.)
salt and pepper to taste
2
yellow onions cut in chunks
4
cloves of garlic minced
4
carrots scraped and cut into chunks
4
medium russet potatoes cut into chunks
2
stalks of celery cut into chunks
2
bay leaves
1/2
teaspoon dried thyme
1/2
teaspoon dried rosemary
1/2
cup chopped parsley for garnish

Directions Step-By-Step

1
In a Dutch oven or heavy pot with tight fitting lid, add oil and heat on medium high.
2
When the vegetable oil is hot, salt and pepper the meat, sear it in the hot oil, then remove it from the Dutch oven and set aside.
3
Add onions to the Dutch oven and saute for about 5 to 7 minutes until they are soft.
4
Reduce heat to medium low and add in the flour and stir and cook for a couple of minutes. Then add the garlic, stir for another minute, then add wine to deglaze the bottom of the Dutch oven. Simmer about 7 minutes.
5
Add the broth, tomato puree, browned beef, and the seasonings.
6
Simmer the stew, covered, on low simmer for about an hour, then add the vegetables. Simmer until vegetables are tender.
7
Add more salt if needed. Add the parsley last, and let the stew sit covered in the Dutch oven for about 20 minutes before serving. Enjoy!

About this Recipe

Course/Dish: Soups, Beef
Main Ingredient: Beef
Regional Style: American