Does anything say home to you more than a great home cooked beef stew? You know what I’m talking about, that hearty, tasty, beef stew with carrots and potatoes that simmers in a beef broth with wine for hours creating that amazing gravy?
The weather here in California has been getting cold so I knew I would revisit a beef stew recipe as I just love the smell, the hearty dinner and the warmth it creates for me. For this recipe I experimented and added a little curry to it at the end, this is optional. I will say that my girlfriends son ate it and loved it and he doesn’t generally like curry so don’t write it off until you try it.
It is important to flour the meat, make sure you add the seasoning to the flour at this time
cook beef in batches, removing the browned pieces and placing them on a plate (if you put all the beef in the pan at once, the meat will steam and you are looking for nice browned beef pieces)
once all the beef is browned, place the beef back into the pan and add some wine, broth, chopped carrots and mushrooms
top with chopped potatoes (I used white potatoes and washed them, I will write up the recipe to peel the potatoes as most other potatoes need to be peeled, if you are using white potatoes, it’s ok to leave the skins on). Season with salt and pepper
let the beef stew cook for an hour, stirring as needed, the broth is still broth and we are looking for that beef stew gravy, it’s time to still cook the beef stew
about an hour later, I have more of that gravy but I wanted a real thick gravy so I cooked my beef stew for another 30 minutes
here is a photo of my beef stew, cooked for about 2 1/2 hours…
A good beef stew is a thick gravy sauce, beef with carrots and potatoes, a little mushroom, because I had some at home (they are optional)…served on top of rice and I’m home.
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Thank you again ~ Patty Limatola-Tanenbaum