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!
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 pounds stew beef
- 2 tablespoons butter or bacon drippings
- 1 large sweet onion or 3 small onions cut into chunks
- 3 medium 0r 4 carrots, sliced at at 3/4"
- 2 medium potatoes, cubed
- 8 ounces fresh mushrooms cut into quarters
- 1 cup frozen green peas
- 1 can 14.5 oz can of tomatoes with juice, squished up
- 4 cans 14.5 oz cans beef broth
- 2 cups dry red wine
- 1 tablespoon rounded tbsp minched garlic
- 1 teaspoon ground rosemary
- 1 teaspoon rounded tsp. dried basil
- 1 teaspoon rounded tsp. dried thyme
- 2 - bay leaves
- - corn starch for thickening
How To Make barb's beef stew
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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