We love a hearty soup or stew on a cold winter night, nothing is more comforting, and as I always say I love an easy one pot meal. Stew are a great way to use up scraps of meat, open stock containers, frozen or canned vegetables. They are also a great way to get a serving of vegetables in, plus they travel and reheat nicely for a great on-the-go lunch.
With the holidays coming, everyone has enough to worry about from gifts and wrapping, to planning their holiday meal. So I love easy weeknight meals that are quick and mindless. Plus is it just me or are bowls and spoons way easier to clean up than platters, plates, forks and knives. I love a quick meal and a quicker clean up.
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This stew comes together quickly, all in one pot. To start, combine the flour, salt and pepper in a mixing bowl, add i the trimmed, cubed stew meat and toss to coat. Heat oil in a large dutch oven over medium-high heat. Add in the beef and saute util browned, add in the garlic once the beef has browned and saute a remaining 3-4 minutes.
Deglaze the pan with the red wine and beef stock, scrape the bottom of the pan to release the browned bits, or fond. Add in the cubed potatoes, celery, carrots, tomato paste and dried thyme, stir to incorporate. Bring to a boil, cook for 10-15 minutes, reduce heat to medium and bring to a simmer and add in the peas, cook for a remaining 25-30 minutes or until the stew starts to thicken.
Serve warm with bread or over mashed potatoes. This stew reheats nicely, it may thicken in the fridge so just add in a little more beef stock or water to thin it out before reheating.
Loaded Beef Stew
- 1 lb Stew Beef, trimmed and cubed
- 2 tbsp flour
- 2 tbsp Olive Oil
- 2 garlic cloves, minced
- 1 tsp Salt
- 1 tsp Pepper
- 3/4 cup Red wine
- 32 oz Beef stock
- 2 tbsp Tomato paste
- 1/2 lb Potatoes, cubed
- 3 Carrots, chopped
- 3 Celery stalks, chopped
- 1 cup Peas
- 2 tbsp Dried thyme
- In a small bowl combine the flour, salt and pepper, toss the cubed stew meant in the flour mixture.
- Heat olive oil over medium-high heat in a large dutch oven, cook the beef until brown, add in the minced garlic and saute a remaining 2-3 minutes.
- Deglaze with the red wine and beef stock, scrape the bottom of the pan to release any of the browned bits. Add in the potatoes, carrots, celery, tomato paste, and dried thyme.
- Bring to a boil, cook for 10-15 minutes, reduce heat add in the peas, and cook for a remaining 25-30 minutes or until the stew starts to thicken. Serve warm with bread or over mashed potatoes.