Our weekdays have been really busy so we’ve been alternating between soups and salads for dinner over the last few weeks. I make a big pot of soup on Sunday which covers two weeknights for us and the other two nights we have salads made from whatever looked good at the farmer’s market and a protein from the butcher.
Last week’s soup of the week was beef stew. I ate a lot of Dinty Moore beef stew growing up and hadn’t had any since I was probably 12. A random craving took hold and I ended up making a beef stew not too far in taste from what I remembered (though much, much fresher).
I found a Paula Deen recipe and made a few adjustments. I reduced the meat by a half pound because I found the soup too meaty. I know, I’m shocked too.
Beef Stew (adapted from Paula Deen) serves 4-5
- 2 Tbsps cornstarch
- 1.5 lbs stew beef
- 2 tablespoons vegetable oil
- 1/2 cup red wine
- 2 cups beef broth
- water as needed
- 2 Tbsps Worcestershire sauce
- 2-3 Tbsps tomato paste
- 1 clove garlic minced
- 2 bay leaves
- 1 medium onion, sliced
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1/2 tsp paprika
- Dash ground allspice or ground cloves
- 3 large carrots, peeled & sliced
- 3 ribs celery, chopped
- 4 red potatoes, peeled & diced
- 1/2 lb mushrooms
- Sprinkle cornstarch over meat cubes mixing to distribute evenly. Brown meat in hot oil.
- Deglaze pan with red wine making sure to scrape the brown bits from the bottom of the pan.
- Add beef broth, Worcestershire sauce, tomato paste, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer for 1.5 hours.
- Add potatoes, carrots, celery and mushrooms. It will look like you don’t have enough liquid to make a stew but remember that stews are supposed to be thick and the vegetables will release some liquids. If you’re really uncomfortable, add some water. Cover and simmer another 30 to 40 minutes.
- Taste & season accordingly.