This week while it is snowy and icy here in Georgia, my family has just wanted soups and stews. Well, maybe it has been more me wanting that, I’m not entirely sure. But, they sure have been eating the soups and stews I’ve been making. It doesn’t hurt that I’ve been making some of their very favorites – potato soup, chicken and dumplings, and a yummy beef stew with southern cornbread.
My favorite way to enjoy beef stew is with meat that is so tender it is like butter in your mouth and the stew is full of flavor. I’m going to share with you how I get it just right.
Start with a nice cut of beef roast. I used a sirloin roast. Cut it into bite sized pieces. Then, place it into a large Dutch oven heated with a drizzle of olive oil. Brown your meat lightly.
Sprinkle the meat with all-purpose flour and stir until all meat is well-coated. Let your meat get a nice brown coating.
Now pour in some of your favorite merlot, burgandy, or other red wine in with your meat. Add beef stock and place the lid on your Dutch oven. Allow your beef stew to simmer for a while to make sure your beef is as tender as can be.
Pour in diced tomatoes. If you were smart and canned some of your own tomatoes, I would absolutely use those. If not, these canned diced tomatoes are great for this stew.
Add in carrots and potatoes.
Throw in some thyme.
Add water until all of your ingredients are covered and place the lid back on your Dutch oven.
Now, go do some laundry, read out that book you’re reading, or go take a bubble bath or something. You’ve got a little while.
When you get back about an hour later, you’ll be pleasantly greeted by a scrumptious pot of some of the best beef stew you’ve ever tasted.
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