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!
In a Dutch oven or heavy pot with tight fitting lid, add oil and heat on medium high.
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.
Add onions to the Dutch oven and saute for about 5 to 7 minutes until they are soft.
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.
Add the broth, tomato puree, browned beef, and the seasonings.
Simmer the stew, covered, on low simmer for about an hour, then add the vegetables. Simmer until vegetables are tender.
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!