A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
5 stars (173 ratings)
Ingredients
2tablespoonsolive oil
2poundstop sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1medium sweet onion, diced
2large carrots, peeled and diced
2ribscelery, diced
3clovesgarlic, minced
8ouncescremini mushrooms, halved
3tablespoonsall-purpose flour
2tablespoonstomato paste
½cupdry red wine
2 ½cupsbeef stock
4sprigsfresh thyme
2bay leaves
1large russet potato, peeled and cut in 1/2-inch chunks
2tablespoonschopped fresh parsley leaves
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.