300x600
The Best Beef Stew Recipe
- 2 strips thick-cut bacon, chopped
- 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1 large onion, peeled and chopped
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 1/2 cups sliced carrots
- 1 1/2 pounds button mushrooms, quartered
- 28 ounces stewed tomatoes
- 1 tablespoon Italian seasoning
- 8 cups beef broth
- 1/2 cup red wine
- 3 cups russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup chopped parsley
- salt and pepper
Instructions
- Chop all the meat and produce, except the potatoes. Set a large soup pot over medium heat. Then add the chopped bacon and brown it.
- Once the bacon is cooked add the chopped onions, celery, and garlic. Sauté for 5 minutes to soften. Then push the vegetables to the sides of the pot and add in the beef chunks. Stir and brown for another 5-10 minutes.
- Next add in the carrots, mushrooms, stewed tomatoes with juices, Italian seasoning, beef broth, red wine, 2 teaspoons salt and 3/4 teaspoon ground black pepper. Stir, and break the tomatoes up a little with a wooden spoon. Then cover and bring to a boil.
- Let the beef stew simmer for about 30 minutes. Then peel and chop the potatoes and stir them into the pot.
- Cover and allow the stew to continue simmering on medium to medium-low for another 60-90 minutes, until the beef is very tender. Stir occasionally. When ready to serve, stir in the chopped parsley. Then taste, and salt and pepper if needed.
0 Komentar