When the weather begins to change and all you want to do is cozy up with a good book & blanket, it's beef stew time!
This is my favorite fall comfort food to make, and it's so dang easy. Bust out your dutch ovens, and get ready for some rich, savory comfort-y goodness!
Ingredients:
- 1 package of beef stew chunks
- 6-8 Yukon gold potatoes, cut into chunks
- 4 carrots, sliced
- 2-3 sticks of celery, sliced
- 1 whole yellow onion, chopped
- 1/2 a stick of butter, unsalted
- 3 bay leaves
- 2 sprigs of rosemary, chopped finely
- 2 cloves of garlic
- 1 tbsp. paprika
- 16 oz. beef broth
- 1 can crushed tomatoes
- 1 cup of red wine
First: Place the dutch oven on a burner at medium to medium-low heat. Take the butter, yellow onion, celery, and carrots and add them to the dutch oven. Allow to cook until onions reach translucence.
Then: add the rosemary, bay leaves, and garlic. Add garlic using a press, and stir it into the mixture. Allow to cook until fragrant. Add the beef and just enough beef broth to cover ingredients. Add 1/3 of the red wine. Allow mixture to continue cooking on medium heat, stirring occasionally.
Finally: Add the remaining ingredients, saving some beef broth and wine as needed, and let cook for 3-6 hours or more. As the stew cooks, the wine and broth will burn off; so, add more as needed.
Note: The longer it cooks, the more the flavors will blend together to make something beautiful.
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