The weather was gloomy last week, so I tried to get into the fall spirit by whipping up a big pot of stew. When Travis came home from work, he immediately dubbed it “the best stew ever” and we’ve been enjoying the leftovers for days! Want the recipe?
Here’s what you’ll need:
-2 lbs. beef (many grocery stores have “stew” meat that’s already been cut into chunks— how convenient!)
-3 celery stalks
-6-8 small white potatoes
-1 container beef broth
-1 packet McCormick beef stew seasoning
1) Chop up the entire onion and sauté in your stew pot. Once the onions are nearly cooked, add in the beef and chopped celery.
2) Cook the beef until lightly browned, then pout half a bottle of red wine into the pot and simmer with a lid for two hours. (Feel free to pour yourself a glass of the leftover wine around this time.)
3) Check in on the meat every half hour or so and give it a stir to make sure the wine isn’t evaporating too quickly.
4) When the two hours are up, mix your McCormick seasoning with 3 cups water (per their instructions) and pour it into the pot. Add the entire container of beef broth as well. (Some people call cooking with a packet “cheating”. I call it convenient and delicious.)
5) Continue to cook your stew on low heat as long as you’d like— the longer, the better! About 90 minutes before dinner, add in your chopped potatoes and carrots.
6) Just before serving, mix 1/2 cup of water with about 1/8 cup of flour and whisk until there are no lumps. Stir this flour mixture into the stew and turn off the stove. This will help to thicken it to the perfect consistency. (Add more flour if it’s not thick enough for you.)
7) Serve with a big slice of sweet french bread for dipping and enjoy!
Are you a fan of beef stew? What’s you’re favorite cold weather dinner? How do you feel about “packet” cooking? Share your thoughts in the comments!