Tuesday, January 17, 2012
Pioneer Woman's Beef Stew
I am not going to cloud this post with my words. All I am going to say is that THIS IS THE BEST BEEF STEW EVER! It is an act of love that tastes so in your mouth and belly! So, find a day at home with a few hours, get the ingredients and make it!
slightly adapted from The Pioneer Woman's Beef Stew with Beer and Paprika
Prep Time: 10 minutes
Cook Time: 3 hours
3 Tbs olive oil
1 Tbs unsalted organic butter
2 lbs grass fed stew meat (you can get this in the meat section and it is labeled "stew meat"!)
1 medium onion, diced
3 cloves garlic, minced (or 3 Tbs preminced garlic)
1 cup red wine (use a wine you would drink or substitute a cup beef broth)
4 cups beef stock
1 Tbs worcestershire sauce
2 Tbs tomato paste (i always buy the 4oz can, use what i need, cover and stick in the rest in the fridge)
1/2 tsp paprika
1/2 tsp sea salt
freshly ground black pepper
1/2 tsp sugar
5 whole carrots, washed, unpeeled and roughly sliced
4 whole golden potatoes, cut into 8ths
torn fresh flat leaf parsley leaves
1. Heat oil and butter in a large soup pot over medium high heat. Brown meat in two batches, setting aside on a plate when brown. You are not cooking the meat all the way through. You just want the outside to get brown.
2. Add diced onions to the pot. Stir and cook for 2-3 minutes until softened, then add garlic for another minute.
3. Pour in wine, beef stock, worcestershire, tomato paste, paprika, salt, pepper and sugar. Cut any pieces of meat that are larger in half, then add beef and any juices on the plate back into pot. Stir to combine.
4. Cover and simmer for 2 hours. If too much of your liquid evaporates (you want it to cover the ingredients), you can add a little water to the pot.
5. Add carrots and potatoes, then cover and cook an additional 30-60 minutes until they are tender.
6. Taste and adjust any seasonings, but I found it was perfect! Serve topped with fresh parsley!