Beef Stew
A cold weather essential
Servings: 8
Equipment
- 1 Dutch oven
Ingredients
- 3 Tbsp Olive oil
- 2 lbs Chuck beef, chopped in 2" cubes
- 1 ea Onion, chopped
- 28 oz Tomatoes, chopped Canned
- 4 ea Carrots, chopped in 1/4" disks
- 3 ea Celery, chopped into 1/4" pieces
- 16 oz Corn Frozen or canned
- 16 oz Peas Frozen
- 2 ea Potatoes, cubed
- 1 tsp Paprika
- 1/2 tsp Cinnamon
- 1 ea Bay leaf
- 1 cup Beef stock
- 1/2 bag Instant mash potatoes
- 1 cup Dry red wine
- 2 Tbsp Sugar
- 1 cup Raisins
- 1 Tbsp Sherry vinegar
Instructions
- Add olive oil to a Dutch oven and heat over medium-high3 Tbsp Olive oil
- Brown meat on all sides, seasoning with salt and pepper, for ten minutes, then remove with a slotted spoon.2 lbs Chuck beef, chopped in 2" cubes
- Add onions, tomatoes, carrots, and celery to the Dutch oven and heat over medium-high for 5 minutes.1 ea Onion, chopped, 28 oz Tomatoes, chopped, 4 ea Carrots, chopped in 1/4" disks, 3 ea Celery, chopped into 1/4" pieces
- Stir in the paprika, cinnamon, and bay leaf. Return the meat to the Dutch oven. Add the chicken stock, and wine. Cover and bring to a boil, then lower the heat and simmer for 30 minutes. If the mixture starts to dry, add more chicken stock or water.1 tsp Paprika, 1/2 tsp Cinnamon, 1 ea Bay leaf, 1 cup Beef stock, 1 cup Dry red wine
- Remove the bay leaf and stir in the sugar and raisins. Simmer for 45 minutes.2 Tbsp Sugar, 1 cup Raisins
- Add instant mashed potatoes if watery. Remove from heat. Let sit for two hours.1/2 bag Instant mash potatoes
- Uncover the pot and add the vinegar. If necessary, raise the heat so the sauce thickens. Season to taste with salt and pepper.1 Tbsp Sherry vinegar