Classic Hearty Beef Stew
While we’re in the midst of winter, the perfect meal to warm you up on a cold January day is a classic hearty beef stew! Make it with our high-quality Alberta stewing beef, and it'll be a hit.
Ingredients:
2 pounds (about 900g) beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
4 cups beef stock
1 cup red wine (optional)
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled and sliced
4 potatoes, peeled and diced
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Chopped fresh parsley for garnish
Instructions:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, ensuring each piece gets a nice sear. Remove the browned beef and set it aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the garlic and onion until softened and fragrant, about 3-4 minutes.
Deglaze the pot by pouring in the beef broth and red wine (if using), scraping the bottom to loosen any browned bits. Add the bay leaves and dried thyme. Bring the mixture to a simmer.
Return the browned beef to the pot. Cover and simmer on low heat for about 1.5 to 2 hours until the beef is tender. You can also use a slow cooker on low for 6-8 hours for more tenderness.
Add the carrots and potatoes to the stew. Continue simmering for an additional 30 minutes or until the vegetables are cooked through and tender.
If you prefer a thicker stew, create a slurry by mixing 2 tablespoons of flour with a few tablespoons of cold water. Stir the slurry into the stew and allow it to simmer for a few more minutes until thickened.
Adjust the seasoning with salt and pepper to taste. Remove the bay leaves before serving.
Serve the beef stew hot, garnished with chopped fresh parsley.
This beef stew recipe is perfect for warming up during the cold winter months and can be paired with a slice of bread or a side salad for a complete meal. Enjoy!
