Beef Stew

This is a very hearty stew. It’s hearty in the sense that I like to use more vegetables than meat, it’s better for you and I am a sucker for cooked carrots. Feel free to add more meat to this recipe and cut back on veggies, if that is what you fancy.

There are a lot of ingredients here, but trust that this recipe is worth it.

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Prep Time: 1 hour

Cook Time: 3 hours

Serves: 8

Ingredients:

  • 2 tbsp. olive oil
  • 1.5 lbs. beef stew meat
  • 1 tbsp. kosher salt
  • ½ tsp. ground pepper
  • ¼ tsp. sweet smoked paprika
  • ¼ tsp. onion powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground cumin
  • 2 tsp. roasted garlic powder
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme leaves
  • 1 tbsp. dried basil
  • 3 tbsp. butter
  • 2 porcini mushroom bouillon cubes
  • 1-6 oz. can tomato paste
  • ½ cup flour
  • 2-32 oz. beef broth
  • 4 bay leaves
  • 2 lbs. golden baby potatoes, rinsed and cut in half
  • 2 lbs. carrots, peeled and cut into thick slices
  • 2-14 oz. bags frozen pearl onions

Directions:

  • In a 10-quart Dutch oven over medium-high heat, heat the oil.
  • After the oil heats up a little, add the meat, spices (salt, pepper, paprika, onion powder, cayenne pepper, cumin, and garlic powder), and herbs (oregano, thyme, and basil). Stir occasionally until meat is browned.
  • Once the meat is browned, add the butter and porcini mushroom cubes. Stir to combine.
  • Add the tomato paste and incorporate.
  • Drop to a medium heat and add the flour a little a time, incorporating after each addition. The flour will soak up all the fat.
  • Turn up to a high heat, add beef broth, and stir to incorporate the flour with the liquid.
  • Let the stew come up to a simmer and stir constantly.
  • Drop to a lower heat; add the 4 bay leaves, potatoes, and carrots.
  • Cover and let it cook for two hours on low heat, stirring occasionally.
  • After two hours, add the frozen pearl onions, cover and let it cook for one more hour.
  • When it’s done, let it cool for a few minutes before serving.

I like to make the blue cornbread to accompany this dish. It’s deLIZcious every time.

As you can see, I used porcini mushroom bouillon cubes, a product I brought back from Europe when I went in September. I haven’t tried looking for them here yet, but I am sure Whole Foods or Central Market carry something similar.

I got the olive oil (amazing) and porcini mushrooms cubes from an Italian market in Groningen, Netherlands. My friend Tammo took me there, since his friend owns it. I also got away with some of the best garlic I have ever had and some vinaigrette. It was a wonderful little market.

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Also, pictured here are the pink peppercorns I got from a market in France. The bottle says, “baies roses”. I use these peppercorns in my pepper grinder with some black peppercorns. It’s a nice little medley.

Happy eating!

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