Sunday Beef Stew

Sunday Beef Stew is warm and comforting. I call it Sunday Beef Stew because most of us have more time to cook something low and slow on the weekend. The depth of flavor in this recipe is truly amazing. The depth is achieved by browning the meat and vegetables separately, deglazing the pan with red wine and adding just the right combination of spices. I can’t even describe how good this stew is!  

Sunday Beef Stew

3 tablespoons canola oil, divided
1 pound cubed beef stew meat
1 cup chopped yellow onion
1/2 cup chopped celery
16 ounces whole carrots, (peeled, ends trimmed, and cut in thirds, fat ends cut in half)
3 cloves minced garlic
1 cup cabernet sauvignon wine
1 teaspoon ground paprika
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
2 bay leaves
3 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
4 (10 and 1/2-ounce) cans Campbell’s Beef Broth (I use Campbell’s- it is the secret to great flavor)
1 pound yellow small potatoes, large ones cut in half (do not use petite potatoes)
1 tablespoon red wine vinegar (add when ready to serve; it cuts the richness of the dish)
1/3 cup cornstarch with 3-4 tablespoons water stirred in
Garnish: chopped parsley leaves  

In a large stockpot; heat 1-tablespoon oil over medium high heat until hot. Add 1/2 stew meat. Cook, without stirring until brown on one side, turn over, then cook without stirring until brown on the other side. Remove meat from pan to a large bowl. Add 1 tablespoon oil to stockpot. Repeat cooking process with remaining half of meat. Remove meat to same bowl. Add last tablespoon of oil and cook onion, celery, and carrots until onion is transparent. Add garlic and cook 30 seconds. 

Add wine to vegetables and bring to a boil. Boil until wine is almost completely evaporated. While wine is boiling, scrape bottom of pan with a wooden spoon. Deglaze the yummy bits stuck to the bottom of the pan. Add paprika, rosemary, thyme, bay leaves, tomato paste. Stir 1 minute. Add beef cubes, diced tomatoes, and beef broth. Stir. Bring to a boil then reduce heat to a simmer.

Cook stew, covered with a lid, for 1 hour. Add potatoes, cover with lid, and cook 45 minutes to 1 hour or until potatoes are done. Add red wine vinegar and cornstarch mixed with water. Stir until mixture thickens slightly. Garnish with parsley. Makes 6-8 servings. Enjoy!

Published in The News and Neighbor on January 13, 2021

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