Beef Stew

There is nothing better than a hearty and delicious beef stew on a crisp fall Sunday (or any day!) and this recipe is nothing short of just that, hearty and delicious. I switch it up between serving over mashed potatoes or incorporating the potatoes into the stew, both are equally perfect. I use our Olde Road Farm stew meat (of course) which is already cut into cubes but you could use any chuck meat and cube it up yourself.

Ingredients:

• 2 packs of Olde Road Farm stew meat (or any chuck meat cut into cubes)

• 1 onion

• 4 large carrots

• 4 stalks of celery

• 3 large russet potatoes - cut into medium size pieces

• Fresh garlic, minced

• Small bunch of Rosemary

• Small bunch of Thyme

• Parsley (for garnish)

• Tomato paste (about 2 tablespoons)

• 1 1/2 cups of red wine

• 4 cups of water

• Salt/Pepper/Paprika

• Corn starch

Recipe:

1. Start by seasoning the beef with salt, pepper and paprika. Add olive oil to a dutch oven (or any large pot) over medium to high heat and sear the meat on all sides.

2. Remove the meat from the pot, add in your chopped onions and cook until slightly soft and toss in the garlic. Scrape up all those brown bits from the bottom of the pot - that's all flavor!

3. Add in tomato paste and cook, stirring regularly - about 5 minutes. Pour in red wine and let reduce by half - about another 5 minutes.

4. Toss in carrots and celery, and pour in water. Add the beef back in and toss in the herbs. Bring to a boil for about 7-10 minutes. Reduce heat to a simmer, cover and let cook for about 3-4 hours or until beef is tender to your liking.

5. About 35 minutes before serving, add in your cubed potatoes. Reserve about 2 tablespoons of stew liquid and mix with cornstarch to make a slurry (if you like a thicker stew) and add in to the pot.

6. Add salt/pepper to your liking and garnish with chopped parsley - enjoy!

   
   
   
   

I've served this dish with a focaccia or biscuits - but it's perfectly delicious on its own.