Kath's Beef Stew Recipe

Welcome to the comforting world of Kath's Beef Stew! This heartwarming dish is the epitome of home-cooked goodness, perfect for cozy dinners and chilly evenings. With tender chunks of beef, a medley of vibrant vegetables, and a rich, savory broth, this stew is not just a meal; it's a warm hug in a bowl. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding. So, roll up your sleeves, and let's dive into this delicious adventure!

Ingredients

• 2 pounds (900 grams) beef chuck, cut into 1-inch cubes
• 2 tablespoons (30 mL) olive oil
• 1 large onion, chopped (about 1 cup or 150 grams)
• 3 cloves garlic, minced
• 4 medium carrots, sliced (about 2 cups or 300 grams)
• 3 medium potatoes, diced (about 3 cups or 450 grams)
• 2 cups (480 mL) beef broth
• 1 cup (240 mL) red wine (optional, can substitute with more beef broth)
• 2 tablespoons (30 mL) tomato paste
• 1 teaspoon (5 mL) dried thyme
• 1 teaspoon (5 mL) dried rosemary
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons (30 mL) chopped fresh parsley for garnish

Instructions

1. Prepare the Ingredients: Gather all your ingredients and cut the beef, vegetables, and herbs as specified.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and brown them on all sides. This should take about 5-7 minutes. Remove the beef and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onions are translucent.
4. Add Carrots and Potatoes: Stir in the sliced carrots and diced potatoes, cooking for an additional 5 minutes.
5. Mix in the Tomato Paste: Add the tomato paste and stir well to coat the vegetables.
6. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. This adds flavor to your stew.
7. Add the Beef Back: Return the browned beef to the pot along with any juices. Stir to combine.
8. Add Broth and Seasoning: Pour in the beef broth, and add thyme, rosemary, bay leaf, salt, and pepper. Stir well.
9. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2-2.5 hours, or until the beef is tender and the flavors meld together. Stir occasionally.
10. Finish and Serve: Once the beef is tender, remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

FAQs

1. Can I use a different cut of beef?

Yes! While beef chuck is ideal for stews due to its marbling and tenderness, you can also use brisket or round. Just keep in mind that cooking times may vary depending on the cut.

2. How can I store leftover beef stew?

Allow the stew to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

3. What can I substitute for red wine?

If you prefer not to use red wine, you can substitute it with additional beef broth or even grape juice for a hint of sweetness. The flavor profile will differ slightly, but the stew will still be delicious!

4. Can I add other vegetables?

Absolutely! Feel free to add other root vegetables like parsnips or turnips, or even some celery for added flavor. Just remember to adjust cooking times accordingly based on the vegetables you choose.

5. What do I serve with beef stew?

Kath's Beef Stew pairs wonderfully with crusty bread, rice, or mashed potatoes. A simple green salad can also complement the rich flavors of the stew.

Now that you have the complete recipe for Kath's Beef Stew, it's time to gather your ingredients and create this delightful dish. Enjoy the warmth and comfort it brings, and don’t forget to share this recipe with friends and family!