Wednesday, May 16, 2012

Beef Stew

**UPDATE** I forgot to add the Worcestershire sauce (how could I?) and the A-1 steak sauce to the list of ingredients! They are officially added...these provide a great deal of the tangy flavor to the broth.

I got about 1.5 lb of beef stew meat on clearance at Safeway the other day - I paid under $3 for the meat. It's actually wonderfully warm here, and normally I wouldn't make a stew when it's warm, but this stew is so very tasty that it's good in any kind of weather.

Slow braising in a low oven creates tender, fall-apart meat, soft but firm veggies and a rich, complex sauce. Oh yummy.

Beef Stew
1.5 lb beef stew meat
5 small to medium carrots, chopped into pieces
5 small to medium celery stalks, chopped into pieces
1 large onion, cut in half and sliced
4 garlic cloves, chopped finely
6 oz. white wine
3 cups beef broth
2 tbs Worcestershire sauce
1 tbs A-1 steak sauce
Salt and Pepper to taste
2 tbs Oil (olive, grapeseed or coconut)
1 large (28 oz.) can of diced tomatoes
Assorted dried herbs (I used Italian Seasoning)
1 tbs cornstarch + 1/4 cup water

1. Preheat the oven to 325 degrees. In a large cast-iron Dutch oven, heat to medium-high heat. Add 1 tbs oil. Pat dry the stew meat with paper towels (this will help the meat to sear properly). In batches, brown the meat on both sides. Remove the meat to a plate and continue cooking until all the meat is browned. Remove to a plate. In the dutch oven, add all the vegetables and saute them until they just start to soften. Add another tbs of oil, if needed. Add salt and pepper and the dried herbs to taste.

2. When the veggies are getting soft, add the wine, beef broth, Worcestershire sauce, A-1 steak sauce and the can of tomatoes into the dutch oven. Add the meat back into the dutch oven. The liquid should come just over the top of the meat and veggies. If needed, add a little water. Turn the heat up and bring to a boil. Once it boils, put the lid on and place in the lower third of the preheated oven for 2 hours.

3. Combine the cornstarch and 1/4 cup water in a small cup until the cornstarch is dissolved. Add to the stew and stir. It will slightly thicken the stew.


  1. Thanks Carmela! I've made a lot of beef stews in my day, but this is certainly the most flavorful.