Winter is almost here and so is the need to fill my freezer with comfort foods. No matter how hard I try, I’m incapable of cooking really for under four, so I’ve embraced this (and my love of Tupperware) and cook for ten with the intention of making freezer meals for myself. A few delicious ideas to which make great meals are pasta sauce, chilli, or beef stew (to name a few). Simply take them out of the freezer the night before and dinner is basically made.
Ive really been craving beef stew to with sourdough bread (I make it roughly every two weeks) or American biscuits. With the drop in temperature, putting on the winter duvet and autumn colours finally here, I took the plunge and decided to make a stew.
Technically what I make falls under the food umbrella of a French bouef bourguignon rather than a beef stew. What’s the difference between a bourguignon and a stew? In short, wine! Traditional (American) stews use beef broth or tomato sauce as their base, whereas the French use a good wine. Fun fact: Real wine was not available to most American cooks until well into the 20th century. I like to be mix and match and go with what tastes great and mix beef broth, tomato paste and wine in this recipe.
You do need a dutch oven/cast iron pan with lid and patience for this recipe, as it’s a low and slow recipe, which I allow to cook for at least 4-6 hours in the oven. As this stew cooks for so long, your kitchen/house will smell amazing but it takes any beef (cheap or otherwise) and turns into a tender, yummy, fall apart which touched piece of meat.
In line with the photos, I doubled the beef, carrots, mushrooms, shallots and parsnips for my stew.
- 2lbs/1kg beef stew meat, trimmed to remove fat/grizzle and cut into bite size pieces
- 1/2 C/125g bacon
- 1/2 cup flour
- 3 tablespoons vegetable oil
- 2 teaspoon salt
- 1 teaspoon fresh black pepper
- 4 carrots chopped
- 2 cups/200g chopped mushrooms
- 1 medium onion chopped/3 shallots
- 2 parsnips
- 4 cloves garlic minced/ 2 tablespoons garlic puree
- 4 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 bay leaves
- In a medium bowl toss beef with the flour and set aside.
- Heat a heavy bottom pan on medium high heat. Add half of the vegetable oil and add half the meat. Brown for 3-4 minutes turning the meat halfway through. Remove meat, putting it in you dutch oven and repeat with the rest of the meat.
- Add the rest of the oil and add bacon, onions, and garlic, cook for 3-4 minutes or until onions are softened. Once cooked, add into your dutch oven with the browned beef.
- Add the red wine to the pot with oil and give it a good stir, scraping off the bottom of the pan, this deglazes the pan and and all the brown bits will give your stew flavour! Let the wine cook down (it’s important to let the wine cook off for a good 4-5 minutes before adding the other liquid, this also cooks off the alcohol). Add in the beef stock, worcestershire sauce, tomato paste, Italian seasoning and salt and pepper. Stir until combined and then pour into your Dutch oven over the beef and onion, garlic, bacon mixture.
- Preheat the oven to 320F/160C.
- Give everything a good stir in your dutch oven, now add in your vegetables and bay leaves. Give this a stir, be careful, as your pot should be quite full!
- Place the pot in the oven at 320F/160C for 4-6 hours.
- Every hour or so, give your stew a quick stir. You will see the mixture darken in colour and thicken as it cooks over the hours. Normally around hour 4 (left picture) you can decide how much more time it needs. After 5 hours of cooking, I decided mine was done (middle picture).
- Serve with a piece of sourdough bread or biscuits for dipping! (oh and remove the bay leaves before serving, do not eat those)
I popped a portion over to my neighbour, as she and I are quite good to share things with each other and honestly it was super delicious and I wanted to boast a bit about how nice it was!
Remember to share for with your friends, family or neighbours (or just freeze portions and enjoy this delicious meal all by yourself!) 🙂