If you are in need of a hearty, tasty and nutritious meal this recipe is for you! I know this Old-Fashioned Beef Stew recipe from one of my cookbooks and one of the reasons I make it quite often is that it uses basic ingredients found in every home. Also, the red wine adds a rich and tasty flavour to the stew.
Time: 120 min, Prep: 45 min. Cook: 75 min.
- 30 g all-purpose flour
- salt (1 tsp) and pepper (1 /2 tsp)
- 750 g stewing beef, cut into 3 cm cubes
- 2 Tbsp vegetable oil
- 1 big onion
- 3-4 cloves garlic
- 1 bay leaf
- 1 tsp dried thyme
- 250 ml red wine
- 3 Tbsp tomato paste
- 750 ml beef stock (or water)
- 3 carrots
- 2 stalks celery
- 4 medium-sized potatoes
- 375 g green beans (I used canned beans but fresh beans are good too)
- 2 Tbsp freshly chopped parsley
Combine flour, salt and pepper and toss beef to coat with flour mixture. Set aside remaining flour mixture.
In a large sauce pan, heat the oil on medium-high heat and cook beef in batches, until browned all over. Transfer beef to a plate and reduce heat to medium-low.
Add finely chopped onion and garlic, dried thyme, bay leaf and remaining flour to the pan. Cook stirring for 4 minutes.
Add wine and tomato paste and cook stirring continuously for 2-3 more minutes. Return beef to the pan and pour in the beef stock (you might have to move everything to a bigger pot, as I did).
Bring to a boil, cover and simmer over medium-low heat for 40 minutes. Meanwhile, cut carrots, celery and potatoes into bite-sized chunks (~ 4 cm lengths) .
Add vegetables, cover and simmer for 30 more minutes. Add more stock if necessary since vegetables need to be covered.
Cut green beans into 4-5 cm lengths and add them to the pot. If you use canned beans, you only need to simmer for 5 more minutes; otherwise, simmer for 20-25 more minutes until the beans are tender. Lastly, stir in parsley and if needed, adjust with salt and pepper to taste.
Recipe adapted from ‘400 Best Comfort Food Recipes’ by Johanna Burkhard.