Beef Stew

This is the perfect one pot dish for those bone chilling days. It’s very hearty and healthy and so delicious. I like to add the corn as a little added sweetness and if you love garlic as much as I do, between the garlic bread and the stew there is a whole head in there! The fingerling potatoes break down slightly thickening the stew and it’s just so comforting and warming.

Ingredients

•  2 tbsp. extra virgin olive oil
• 1 lb. beef, cubed stew meat
• ¼ cup all-purpose flour
• 1 cup yellow onion, medium dice
• 5 garlic cloves, minced
• 1 cup dry red wine, Cabernet Sauvignon
• 2 cups carrots, peeled and large dice
• 2 cups red peppers, large dice
• 3 cups corn, shucked and cut off the cob
• 2 cups fingerling potatoes, large ones cut in half
• 14 oz. can tomatoes diced
• 2 tbsp. tomato paste
• ¼ cup fresh parsley, minced
• 1 tbsp. fresh rosemary, minced
• 2 tsp. fresh thyme
• 2 bay leaves
• 1 pinch red pepper flakes
• 7 cups beef stock, low sodium
• Salt and black pepper to taste

 Directions

Heat a large pot over medium heat with the olive oil. Add the beef and sauté until just browned on the outside. Make sure not to crowd the beef, spread it out so it cooks evenly. When it just starts to turn brown, sprinkle the flour over the beef and cook for a minute then remove it from the pan and place on a side plate. This helps thicken the stew. Add the onions and garlic into the pot and cook until translucent. Pour in the wine to deglaze the pan. Scrape up all those delicious bits off the bottom using a wooden spoon. It’s all going to build flavor.

Time to add all the veggies, carrots, peppers, corn, potatoes, tomatoes, paste and beef back into the pot. Cover with the stock and season with the herbs. Make sure to season each layer with salt and pepper to taste. Add a pinch of red pepper flakes if you wish. Bring the stew up to a boil and then reduce down to low simmer and let cook for about an hour until your whole house smells amazing and the veggies are tender cooked through and the meat is just  about falling apart. Ladle into big serving bowls and enjoy with the hot crusty garlic bread.

Garlic Bread

Ingredients

• 1 baguette loaf
• 2 tbsp. butter, melted
• 4-5 garlic cloves, minced
• 1 tbsp. parsley

Directions

Pre-heat the oven to 375 degrees F.

Cut the loaf lengthwise in half and spread the melted butter garlic and herbs along both sides. Fold back in half and wrap in tin foil. Bake for 10 minutes. Unwrap and open the bread up, bake for another 10 minutes, cut into pieces and serve with the beef stew.