It’s so rare that Phoenix has full weeks of winter weather and I’m loving it. Since it’s been so cool and gloomy, creating beef stew was a must. I just love how comforting soups and stews are, and the flavor of this recipe is incredible.
I did two new adventures with this recipe. First is cooking with wine. I’ve been looking into French recipes lately and many of them use wine. I never finish a bottle when I open one, so why not experiment with adding it to food? I have to say, I’m impressed with the results so far! The second thing I did was added a gluten-free thickener to the stew. Normally I keep things super simple and eliminate unnecessary ingredients and steps. I like to keep things simple. It did make give it more of a “sticky” stew-like texture versus soupy texture. I will say that this is an optional ingredient but if you are looking for a traditional beef stew feel, definitely add it.
Traditional Beef Stew Recipe
For this recipe, you will need 1 pound of chopped stew beef, 5 carrots, 8 red potatoes, 1 cup frozen peas, 1/2 cup chopped onion, 2-4 cloves of garlic, 1 tablespoon extra virgin olive oil, 2 cups beef bone broth (or stock), 1 cup red wine of choice, 1 cup water, 2 tsp paprika, 1 tsp dried oregano, 2 bay leaves, 2 tsp sea salt (or to taste) and 2 tsp gluten-free all-purpose flour or arrowroot starch.
Peel and chop carrots, potatoes, onion, and garlic. Warm up a large pot over medium heat. Once hot add olive oil then beef. Brown the meat for about 5 minutes. Add spices and cook another 2 minutes. Add broth, wine, water, and vegetables. Bring to a boil then reduce heat to low and cook for at least 30 minutes. You can cook it for longer, it won’t hurt it. If you’re going to do more than an hour I recommend using a crockpot. Cook on high for 3 hours or on low for an all-day deal. Once your stew is ready, add in flour and mix with a whisk. Cook another 5-10 minutes then serve.
I hope you enjoy this comfort soup as much as we do.
Other Recipes You May Like:
Traditional Beef Stew
- 1 lb beef stew meat
- 5 carrots
- 7 small red potatoes
- 1 cup frozen peas
- 1/2` cup diced onion
- 2-4 cloves of garlic
- 1 tbsp extra virgin olive oil
- 2 cups beef stock or beef bone broth
- 1 cup red wine
- 1 cup water
- 2 tsp paprika
- 1 tsp dried oregano
- 2 bay leaves
- 2 tsp sea salt
- 2 tsp gluten-free all purpose flour or arrowroot starch
- Peel and chop carrots, potatoes, onion, and garlic.
- Warm up a large pot over medium heat. Once hot add olive oil then beef.
- Brown the meat for about 5 minutes. Add spices and cook another 2 minutes.
- Add broth, wine, water, and vegetables. Bring to a boil then reduce heat to low and cook for at least 30 minutes.
- Once your stew is ready, add in flour and mix with a whisk. Cook another 5-10 minutes then serve.