While this stew does take a few hours to cook, most of the time is hands-off. The result is a yummy and very satisfying meal perfect for those cool Fall days.
Beef Stew
Perfect for a cool Fall evening, this stew is rich, tender, and filling. Serve it over some homemade Buttery Biscuits and a side of Fall football.
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Servings: 6
Equipment
- 1 Oven-safe Dutch Oven with lid
Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp thyme divided
- 2 tsp oregano divided
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cups yellow onions (about 2 medium onions) chopped
- 2 tbsp garlic minced
- 2 cups red wine (Cabernet or Zinfandel)
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 2 bay leaves
- 2 tbsp tomato paste
- 2 cups russet potatoes (about 2 medium potatoes) evenly chopped
- 2 cups carrots evenly sliced
- 8 oz mushrooms quartered
- 1 14 oz can sweet peas drained
- 1 14 oz can green beans drained
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Preheat oven to 325 degrees F
- Place flour, salt, pepper, 1 tsp thyme, and 1 tsp oregano in plastic zipper bag
- Place beef, in batches, in the plastic zipper bag, shake until the beef is coated completely
- Shake excess flour from the beef, place on a plate while you coat the remaining batches of beef
- Heat olive oil in large, oven-safe Dutch oven on medium-high heat
- Brown 1/3 of the beef in the Dutch oven, turning the beef to brown all sides
- Remove the browned beef from the Dutch oven, set aside while browning the remaining batches. You may need to add more olive oil to the Dutch oven. If so, wait for the added oil to get hot before adding the next batch of beef.
- Once all beef is browned, add the balsamic vinegar and onions to the Dutch oven; cook for 3-5 minutes
- Add garlic; cook for 1 minute
- Add red wine, beef broth, Worcestershire sauce, and liquid smoke
- Use a wooden spoon to scrape the beef / flour bits from the bottom of the pot
- Add the remaining teaspoon of thyme and oregano, along with the bay leaves, tomato paste, and browned beef; bring to a boil (increase heat if needed)
- Once the stew starts to boil, cover with a lid and place in the oven for two hours
- Add the potatoes, mushrooms, and green beans; replace lid and place back in the oven for one hour
- Add the sweet peas, replace the lid and place back in the oven for 15 minutes
- Once the vegetables are tender, remove from the oven and place back on the stove at low heat
- Remove the bay leaves
- Whisk the cornstarch and water to make a slurry; pour into the stew
- Stir the slurry into the stew. The stew should thicken within 3-5 minutes. If it does not thicken or if you want thicker stew, make another batch of slurry and place it in the stew
- Serve over buttered biscuits
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