Now that the weather is getting cooler, my mind is turning towards cozy and comforting eats like slow-cooked stews and casseroles.
There’s something about a home-cooked meal simmering away gently on the stovetop that just makes you feel more relaxed.
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.
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
- 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)
- Heat a medium-large pot over medium heat. Add EVOO. Add beef to the pot and brown all over, roughly 5-8 minutes.
- Add wine and cook for just a minute, stirring a bit.
- 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.
- Remove bay leaf and garlic. Stir in carrots and celery. Cover and cook 35-40 minutes.
- 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).
- Serve over rice or pasta or with biscuits or cornbread.