A good beef stew is one of those meals that just makes everything feel right. Chunks of beef get browned until deeply caramelized, then simmer low and slow with root vegetables until everything is fall-apart tender. There is no shortcut to great stew, but the payoff is absolutely worth the wait.
Ingredients
- 2 lbs ground beef or stew meat, cut into 1-inch cubes
- 4 medium potatoes, cubed
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 tbsp extra virgin olive oil
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- 1 tsp smoked paprika
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Pat the beef dry with paper towels. Season with salt, pepper, and smoked paprika.
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side. Do not crowd the pan. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic, thyme, and rosemary. Stir for 1 minute.
- Return the beef to the pot. Add the diced tomatoes, broth, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours.
- Add the potatoes and continue simmering for 30 more minutes until the beef and potatoes are very tender.
- Remove the bay leaves and adjust seasoning before serving.
Notes
- Browning the beef in batches is key. Crowding the pan creates steam instead of a sear.
- This stew is even better the next day after the flavors have had time to develop.
- Freezes well for up to 3 months.
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