Beef Stew

Happy Monday sweet friends! Did you all have a good weekend? Mine was full of cleaning, relaxing and PACKING. Yup, you read that right! At the end of May I will be moving into a beautiful new townhome with my sweet roommates! I cannot wait! We found out Friday that everything was approved and we were good to move in. I already have been pinning away deciding how I want to decorate. I am so excited and I have such a peace from God that this is the right decision. I can't wait to show you pictures and get a House Tour all set up once we have everything unpacked and I am settled so stay tuned for that.

Today I want to share with you a comfort food recipe that I love. There is honestly nothing better to me then cozy comfort food and making it for people to enjoy. I truly love to cook and I love to find new recipes to try. But there is always something about those traditional comfort foods that are tried and true and today this is one of those.

 

 

 

Beef Stew :

 

 

 

 

Ingredients:

• 3 lbs. boneless beef chuck
• 2 Tbs. canola oil
• Kosher salt and freshly ground pepper
• 1 yellow onion, chopped
• 3 carrots, cut into chunks
• 3 stalks celery, cut into 1/2-inch lengths
• 2 cloves garlic, chopped
• 2 Tbs. unsalted butter
• 6 Tbs. all-purpose flour
• 4 cups beef stock or broth
• 2 Tbs. tomato paste
• 1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
• 1 tsp. minced fresh thyme
• 1 tsp. minced fresh rosemary
• 1 bay leaf
• 1 1/4 lbs. red-skinned potatoes

 


Position a rack in the lower third of an oven and preheat to 325°F. Cut the beef into 1 1/2-inch cubes and set aside. Season the beef cubes with salt and pepper. Heat large Dutch oven of medium heat in batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.

Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours.

Cut the unpeeled potatoes into 1-inch cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve at once, garnished with parsley Serves 6.


I love to use a variation of this recipe. This is the perfect thing to make for a rainy April day. I make it a lot in the fall and winter because it's so nice to have these leftovers in the fridge and easy to warm up for a quick dinner.

Do you have one recipe that you love and always go back too? I would love to hear about it in the comments below! I always enjoy trying new recipes so please share!!

Have the best day sweet friends!

Krista