I have been making this stew, and variations of it for years. I couldn’t possibly pinpoint the original recipe, I can only say that it has been toyed with and changed through the years to my liking, and I am in l-o-v-e with it. This is my go-to dinner for dreary, cold fall/winter/spring nights, when you are craving some good ol’ comfort food, and you want your belly full.
No, it is not diet friendly per se, but it’s not horrible either, it does have veggies in it! The only thing I ask is that you do not, for the love of all things yummy, forget to serve this with fresh crusty bread and butter. You might as well not even eat this if you don’t have that yummy goodness to dip into the gravy and scrape your bowl. Trust me on this one. Remember? Years to perfect this recipe, I know my shizz.
- 1 pound cubed beef stew meat
- 1/4 cup flour
- 1 teaspoon of garlic powder
- 1 teaspoon of pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1/2 cup red wine
- 3 cubes beef bouillon, crumbled
- 3-4 cups water
- 1/2 teaspoon rosemary
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground black pepper
- 1 tablespoon ketchup
- 1 tablespoon BBQ sauce (I actually use jerk chicken sauce)
- 1-1/2 large potatoes, cubed (I don’t peel mine, but thats personal preference)
- 2 carrots, cut into 1 inch pieces
- 2 stalks celery, cut into 1 inch pieces
- 1 can peas
- 1 medium onion, chopped
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- make sure you do your prep first, I find that if everything is chopped and ready to go, this is much smoother of a process. Have your onion, celery, potato and carrots in a large bowl together, all chopped and ready to go.
- In a large Ziploc bag, combine: flour, garlic powder, paprika, salt. Toss the stewing beef into this mixture and shake, ensuring to coat the meat evenly.
- In a large pot (I use a dutch oven), heat the vegetable oil and butter over medium heat.
- Dump the entire contents of the Ziploc bag into the hot oil, cooking the meat over medium heat until brown. (keep an eye on it, burns easily!)
- Add the red wine to the meat, and de-glaze the pan (aka scrape all the good stuff off the bottom ,and stir it all around). Next, add the 3-4 cups of water, your beef bouillon, rosemary, parsley, ketchup and BBQ sauce.
- Bring the mixture to a running boil, stirring occasionally. Reduce heat, cover and simmer for 45 minutes, again stirring occasionally.
- Stir in your potatoes, carrots, celery and onion mixture. Stir for a few minutes, ensuring even distribution. Cover the pot again, and simmer for 45-60 minutes. Make sure to taste the ‘broth’ of the stew, and add salt/pepper/BBQ sauce if it needs more flavor, do this at your own discretion.
- Drain the can of peas, and toss them into the mixture. In a mug, combine the cornstarch and cold water, making a paste. Whisk this into the stew for the last 10 minutes of cooking.
- Spoon into large bowls, and serve with fresh crusty bread and butter. Enjoy!