I really love beef stew. Let’s start off with that right off the bat. I love the flavors, I love the aroma it gives off when it’s cooking, and I love how tender everything tastes. It’s a perfect meal for these cold winter days (well, cold here in Colorado!). So when I was deciding what was for dinner yesterday, I couldn’t get my mind off of some hearty beef stew.
And the second best prat about this stew (first being the taste, obviously), is that minimal effort is required by you. You just have to chop a few vegetables up and then your stove does the rest. I love recipes that I don’t have to be involved with too much–the less effort the better. And the third best thing is that it makes for great leftovers! Just throw it back on your stove for a few minutes to heat through and it will taste just as delicious (just make sure not to heat it for too long or else your vegetables will be mushy).
Now, let’s get to the good stuff.
Start by melting 2 tablespoons of butter in a large pot over medium high heat. Then, add3 lbs. of lean beef for stew (sold in the grocery store already cut up) to the pot and brown for 10 minutes, stirring occasionally so that all sides are browned.
Add 32. oz of beef broth, half an onion (sliced), 1.5 teaspoons of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of pepper, and 1/2 teaspoon of paprika. Reduce heat to medium low and cover. Let simmer for 60 minutes.
I know, your house is already starting to smell amazing, am I right?
While that’s cooking, chop up 3 carrots into 1/4 inch rounds and about 5 red potatoes into 1 inch pieces.
Once the 60 minutes is up, add the carrots, potatoes and 6 oz. of tomato paste to the pot. Stir it until the tomato paste is combined with the broth. Cover the pot again and continue to cook on medium low for another 35-45 minutes (or until potatoes are cooked to your liking).
And ta-DA! Your stew is done, and your house probably smells the best it has in a long time (no offense to your house’s normal smell). Now, serve it warm either by itself or over white rice–I prefer it by itself, but rice is always a good addition too.
- 2 tablespoons butter
- 3 lbs. lean beef for stew
- ½ large white onion, sliced
- 3 large carrots, cut into ¼ inch rounds
- 5 red potatoes, cut into 1 inch pieces
- 6 oz. tomato paste
- 1½ teaspoons Worcestershire sauce
- 32 oz. beef broth
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon smoked paprika
- Melt butter in a large pot over medium high heat
- Add beef to the pot and brown for 10 minutes, stirring occasionally to brown all sides
- Add beef broth, onions, salt, pepper, paprika and Worcestershire sauce
- Turn heat to medium low and cook for 60 minutes
- Add carrots, potatoes, and tomato paste
- Stir until paste is combined with brother
- Cover again and continue to cook for 35-45 minutes, or until potatoes are cooked to your liking
- Dig in!