The Recipes

Hearty Beef Stew

What is winter for if not to slow cook hearty meats and cuddle up with your favorite book or program on TV?  I better go for a run tomorrow.

Hearty Beef Stew


-  1 lb. lean stew beef, cubed
- 1 carrot, peeled and diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 28-oz. can crushed tomatoes
- 1/2 container of button mushrooms, cleaned and quartered
- 2-3 c. beef stock (or stock and water combo to save a buck)
- 1 thyme bundle (tie up a bundle of thyme with kitchen string)
- 1/2 c. dry red wine
- olive oil
- salt
- pepper
- 1/2 c. of mashed potatoes, egg noodles, rice, or pasta- your call!
- fresh parsley
- 1/2 lemon, zested

Season the beef with salt and pepper.  Make sure it is at room temperature.  Heat two T. of olive oil until almost smoking in a dutch oven or large soup pot.  Add the beef and sear on all sides until nice and carmelized.  Set the beef aside.

Add the onions, celery and carrots to the pot.  Season with salt and let them sweat for 7-8 minutes.  Add in the garlic, stir for a minute, then add in the mushrooms.  Cook for 4 more minutes, then lightly season again with salt and add in the wine.  Let it reduce by half, then add in the tomatoes and beef.  Stir to combine and add in the broth and thyme bundle.  Once it is warm, taste it.  Season again with salt if needed.  Let it simmer for 40 minutes.

Serve the stew over your choice of side.  Chop together the herb and lemon zest and garnish the stew with it. A slow-cooked meal needs a little bit of freshness!