This Beef Stew recipe is perfect for cooler weather! The beef is simmered and becomes tender along with potatoes, onion, celery and carrots. It's comfort food in a bowl!
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Main Course, Main Dish, Main Dishes, Soup
Cuisine: American
Keyword: beef, carrots, onions, potatoes, stew
Servings: 6servings
Author: Lori Taylor
Ingredients
3lbsStew Meat
splash of O California Extra Virgin Olive Oil
3tablespoonsO California Extra Virgin Olive Oil
1sweet onionor white, chopped
2celery stalkschopped
3carrotspeeled and chopped
3garlic clovesminced
3yukon gold potatoescut into 1" pieces
2tablespoonsflour
2sprigs fresh rosemary
1/2teaspoondried thyme
2bay leaves
1/3cupO Cabernet Vinegar
5cupslow sodium beef or vegetable stock
salt and pepperto taste
Instructions
In a large dutch oven, splash a bit of O California Extra Virgin Olive Oil and turn to medium high heat. Season beef with salt and pepper to taste. Add stew meat in batches, leaving enough space so it browns and doesn't steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
Remove the meat and leave the drippings. Add 3 tablespoons O California Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes. Add garlic and mix into the vegetables. Next, add the potatoes and beef. Sprinkle flour over vegetables and beef. Stir until well incorporated.
Then add the O Cabernet Vinegar. Using a spoon, still up any bits from the bottom of the pan.
Then add the stock and stir to well incorporate. Bring to a boil and reduce heat to low.
Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste. Remove bay leaves and rosemary stalks before serving.