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