Cozy Beef Stew Recipe

Now that the weather is getting cooler, my mind is turning towards cozy and comforting eats like slow-cooked stews and casseroles.

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There’s something about a home-cooked meal simmering away gently on the stovetop that just makes you feel more relaxed.

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Like you want to cozy up on the couch with a good book or knitting project so you can casually wait for your cold-weather feast to finish.

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And then maybe enjoy your stew couch-side whilst enjoying the show outside of golden falling leaves drifting slowly down from the trees.

This beef stew is particularly easy and has a simple and short list of ingredients, which makes it a popular recipe in our household.

Cozy Beef Stew

Serves 2-3 (Though the recipe is easy to multiply)

Adapted from this recipe by Paula Deen

Ingredients:

  • 1 pound stew beef
  • 1 tbsp extra virgin olive oil (EVOO)
  • 1 1/2 cups water
  • 1/2 cup red wine
  • 1/2 tbsp Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 bay leaf
  • 1/2 medium-large onion, sliced
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • Dash ground allspice or ground cloves
  • 1 cup baby carrots, chopped (I used baby because we have them on hand for snacking or adding to salads. You can also use 1 large carrot or 2 small carrots, chopped)
  • 2 ribs celery, chopped
  • 1/4 cup water
  • 1 tbsp tapioca starch (or cornstarch)

Directions:

  1. Heat a medium-large pot over medium heat. Add EVOO. Add beef to the pot and brown all over, roughly 5-8 minutes.
  2. Add wine and cook for just a minute, stirring a bit.
  3. Add water, Worcestershire, garlic, bay leaf, onion, salt, sugar, pepper, paprika, and allspice/cloves and stir to combine. Bring to a boil, cover, reduce to simmer and cook for 1 1/2 hours.
  4. Remove bay leaf and garlic. Stir in carrots and celery. Cover and cook 35-40 minutes.
  5. In a small bowl, whisk together water and tapioca/corn starch. Whisk in a bit of the hot liquid, about 1/4 cup. Stir mixture into the pot. Cook till sauce is thickened (should be just a minute).
  6. Serve over rice or pasta or with biscuits or cornbread.

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Enjoy!

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Comments

  1. Laura says

    I looked for substitutes for cornstarch because I thought it tasted a bit off and found that you could puree boiled carrots and add that to your soup/stew/curry and it absorbs the liquid! I haven’t tried it yet but think it would be worth a shot!
    Stew looks delish by the way. I’m in NZ and the warm weather is finally coming out! Will bookmark this for later use. Yum.

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