The weather is getting cold and I don’t know about you, but I need hot food! Salads just don’t cut it for me when it’s chilly. I need something warm and satisfying. I hate to use the term “comfort food” because my husband hates that term. Like really hates it. I’m not quite sure why actually. It’s just one of his quirks, I guess. So, I won’t call it that.
But let’s be real. This is one of those simple meals that just makes you feel good. Its delicious aroma fills the house while it cooks and warms you up from the inside out, fills you up and keeps you full for hours. That’s comfort food. Sorry honey. But it is.
I’m not sure if it’s the wine or the fact that this cooks so long, but the beef is so tender and the broth is perfectly flavored. I hope you add it to your winter meal repertoire.
Slip on your snuggie and light the fire and enjoy a bowl.
Yup, comfort food. There! I said it.
1- 1 1/2 lb. stew beef, cubed
2 Tbls. flour
2 Tbls olive oil
2 c. carrots, peeled and thickly sliced (or petite carrots) approximately 6
1 stalk celery, chopped (I slice in half and take it out at the end because I don’t like cooked celery, bluck!)
1 medium onion, largely chopped
1 container petite mushrooms or regular button mushrooms quartered
1 large russet potato, cut into 1/2″-1″ cubes
2 bay leaves
1 c. red wine
1/2 Tbls. Gravy Master
College Inn Low sodium Beef broth (32 oz.=1 box)
1 1/2 tsp. cornstarch mixed into 1/4 c. water
2 c. frozen peas
salt and pepper to taste
1 Tbls dried parsley, optional
- Preheat oven to 350F.
- Toss beef with flour to coat.
- On the stove top, in a large cast iron Dutch oven, heat olive oil on high heat and brown beef on all sides, approximately 5-7 minutes and remove meat and set aside.
- Pour the wine and using a wooden spoon, deglaze the bottom of the pan. You want to scrape all the yummy brown pieces off the bottom while the wine is reducing. Keep stirring approximately 3-5 minutes until the wine is to the consistency of a thin gravy then add the Gravy Master and stir together.
- Add all vegetables, except potatoes and peas and saute 5-7 minutes until they soften a bit. Add the bay leaves.
- Add the beef broth and stir.
- Add the cornstarch & water mixture and stir.
- Cover and place in the preheated oven. Cook for 45 minutes then add the potatoes and stir. Continue to cook covered for an hour.
- Add peas, then cook another half and hour.
- Remove bay leaves (and celery if you’re like me), add parsley and salt and pepper to taste and serve with a chunk of your favorite, hearty bread for dipping.
**Note: This stew comes out fairly thin, but if you like a thicker gravy type stew, just add a bit more cornstarch to your water. I suggest a 1/2 tsp. at a time. Always mix the cornstarch into water first, then add to your stew or you’ll end up with little cornstarch balls. Gross. Just be careful not to add too much or you’ll have a solid block of stew.