Beef Stew

There’s nothing quite like a bowl of hearty Beef Stew. A slice or two of some french bread makes for a comforting meal on a blustery day. I also have a giveaway with Hammer Stahl cutlery after the recipe!

 

It’s starting to feel like fall! I’ve not yet turned on my heaters, but we do have an electric heater in the living room going to take the chill off and I love it. Yay for that crisp chill in the air! I am sure I will be singing a different tune come winter. But for now nothing is better than curling up on the couch with some pumpkin spice hot cocoa and a good book. This Beef Stew also hits the spot on a fall or winter evening. I used my dutch oven for this recipe since it goes from stove top to oven for cooking. Don’t confuse it with a cast iron dutch oven that you cook outside or when camping. This is the heavy enamel coated dutch oven kind. I also used new favorite knife from Hammer Stahl.

This bad boy is awesome. I’ve had my share of disappointmets with other knives when cutting meat or chopping veggies. Ain’t nobody got time for lame knives. This knife is the 4.5 inch knife that’s valued at $130! And I’m giving one away. Lucky you! These knives are made from high carbon German steel. Hammer Stahl knives have a unique quad-tang design which gives each knife more heft and balance. These aren’t your light-weight wimpy knives. These knives mean business! So make sure you enter to win one after the recipe.

Printable VersionIngredients2 lbs stew meat3 Tbsp. oil1 onion, minced1 Tbsp. tomato paste2 garlic cloves, minced or 1 tsp minced garlic3 Tbsp. all-purpose flour1 cup beef broth2 cups chicken broth1 Tbsp. minced fresh thyme or 1 tsp. dried thyme2 bay leaves1 1/2 lbs potatoes, red or white, scrubbed and cut into 1 1/2 inch chunks4 carrots, peeled and sliced1 cup frozen peasDirections

• Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees.
• Season the meat with salt and pepper. Heat 2 Tbsp. oil in a large Dutch oven over medium-high heat until just smoking.
• Brown the meat about 10 minutes, then remove to a plate.
• Add remaining Tbsp. of oil and add the onion and cook until softened.
• Stir in tomato paste and garlic and cook for 30 seconds. Add flour and cook for 1 minute.
• Slowly add the beef broth and stir to scrape up bits stuck to the bottom.
• Stir in chicken broth, thyme, bay leaves and beef.
• Bring to a simmer, cover, and put in the oven. Cook for 1 hour.
• Stir in the potatoes and carrots. Cover and continue to cook in the oven until beef is tender, about 1 hour.
• Remove the pot from the oven and discard bay leaves. Stir in the peas, cover and let stand 5 minutes.
• Serve.

 

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