Once Fall hits, stews and soups become a frequent dish in our house. They’re warm, and comforting and never seem to get old. One of our favorites to make together is Beef Stew…and you guys, this one is perfect! Michael and I have been working together to perfect it over the years, as Michael is a HUGE fan. And this is one of the few dishes he loves to make, which is an extra bonus!
- 1 1/2 lbs stew meat
- 1 tbsp olive oil
- 3-4 large carrots, cut into bite sized pieces
- 1 large onion diced
- 3-4 celery stalks, cut into bite sized pieces
- 4 large potatoes, cut into bite sized pieces
- 6 oz frozen corn
- 6 oz frozen peas
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme, chopped
- 4 bay leaves
- 3 cloves garlic, chopped
- 1 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 7 tsp beef base bouillon
- 6 cups water
- ¼ cup flour
- In a large dutch oven on medium high heat add 1 tbsp olive oil. Then add 1 1/2 lbs stew meat, to brown, about 2-3 minutes.
- While the meat is browning it’s time to get to chopping! What you are looking to do is create bit sized pieces with the carrots, onion, celery and potatoes.
- Once the meat is browned turn down the heat to low and add all veggies ( 3-4 carrots, 1 onion, 3-4 celery, 4 potatoes, 6 oz corn, and 6 oz peas).
- Add 6 cups of water and 7 tsp beef base bouillon to the pot. Make sure to stir in well. You are looking to have enough mixture to cover everything.
- Now add in the seasonings - 1 tbsp fresh oregano, 1 tbsp fresh thyme, 4 bay leaves, 3 cloves garlic, 1 tbsp Worcestershire sauce and 2 tbsp red wine vinegar.
- Cover and simmer for a hour and a half.
- To thicken your stew add ¼ cup flour. As always make sure to stir in well!