Description
Pioneer Woman Beef Stew is a classic comfort food that features chunks of tender beef simmered with vegetables like carrots, potatoes, and onions in a rich, flavorful broth. This dish is slowly cooked to perfection, allowing the flavors to meld together beautifully.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 large carrots, sliced
- 4 large potatoes, diced
- 2 stalks celery, sliced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- Sauté the onions and garlic: In the same pot, add the chopped onions and cook until softened. Add the minced garlic and cook for another minute.
- Add the liquids: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Combine the ingredients: Return the beef to the pot. Stir in the tomato paste, bay leaves, thyme, rosemary, salt, and pepper.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
- Add the vegetables: After 1 hour, add the carrots, potatoes, and celery. Cover and simmer for another 30-45 minutes, or until the vegetables are tender.
- Thicken the stew: In a small bowl, mix the flour with a bit of cold water to form a slurry. Stir this into the stew and cook for an additional 10 minutes, or until the stew has thickened.
- Garnish and serve: Remove the bay leaves. Garnish with fresh parsley if desired, and serve hot.