Beef Stew

The holidays are over. The magical moments spent together with family and friends are memories now and we've turned the page to a new year. But while Christmas and New Years may be a thing of the past, the cold weather is not. There are at least a few more months of long, hard cold left before spring begins to turn her thoughts toward us. And after all the pies, puddings and cookies of the holiday season, I am ready for something hearty and warming to the bone. 

This stew is just that. A whole mess of onions is slow cooked with chunks of beef until the onions break down and melt into the velvety sauce, making it rich with color and flavor. Thick slices of carrots and hunks of red potato are thrown in at the end, cooked until just tender. Serve with a warm dinner roll slathered with butter, and you'll sit down to dinner and say, "Take that, Old Man Winter!"

Beef Stew

Serves 4

Total Time: Approximately 2 1/2 hours

1 1/2 lb bottom round roast, cubed into small pieces

2 T. flour

2 tsp. veggie oil

2 large yellow onions, roughly chopped

2 cloves garlic, minced

2 tsp. tomato paste

2 cups beef broth

1 tsp. salt

3 cups carrots, sliced diagonally into 1/4 inch slices

2 - 3 medium red potatoes, cubed into 1 inch pieces, skin-on

1 T. cornstarch

1 T. water

1/4 cup fresh parsley, or a few shakes of dried

Give the onions a rough chop. Set aside.

Cube the roast into small 1 inch pieces. Toss the meat with the flour.

Sauté the beef in the oil in a large dutch oven over high heat. 

Your goal is to sear the meat; it's not necessary for it to be cooked through. 

Remove the meat from the pot and set aside. Do not clean out the pot.

Add the onions to the pot and sauté them in the fond leftover from searing the meat, about 6 minutes.

Add garlic and sauté for 1 more minute.

Return beef to the pot, along with beef broth, tomato paste and salt. 

Simmer for 1 1/4 to 1 1/2 hours, until beef starts to turn tender.

You know how tomato paste comes in a little can but you still only end up using a fifth of it in your recipes? Well, I like to put the leftover paste in a freezer bag and divide it into small portions to pop into soup. Then there's no waste and I have it on hand for the next time. 

While the stew is simmering, you can cut up your carrots, but leave the potatoes for just before they need to be added or they will oxidize and turn brown. 

When you do cut up the potatoes, make sure to leave the skin on!

When beef begins to turn tender, add carrots and potatoes and cook another 15 minutes, or until vegetables are tender.

Then, make a slurry by combining the water and cornstarch in a small bowl. 

Mix in with the stew to give it that thick, chunky, stew texture. 

Stir in parsley.

Serve with your favorite dinner rolls. 

Recipe from my mom.