Fall is quickly approaching and one of my favorite fall foods has always been a creamy, hearty beef stew. I think it's the perfect combination of meat and veggies. It's so good, no other side is necessary. But, sometimes I enjoy my beef stew with saltines, or some fresh-baked cornbread. How will you serve yours?
INGREDIENTS:
- 2 pounds of beef stew meat, cut into cubes
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 stalks of celery, sliced
- 4 cups of beef broth
- 1 cup of red wine (optional)
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
DIRECTIONS:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat to the pot and cook until browned on all sides. Remove the meat and set it aside.
3. In the same pot, add the diced onion and minced garlic. Cook until the onion becomes translucent and the garlic is fragrant.
4. Add the carrots, potatoes, and celery to the pot. Stir everything together and cook for a few minutes to allow the flavors to meld.
5. Return the browned beef stew meat to the pot and pour in the beef broth and red wine (if using).
6. Add the bay leaves and dried thyme to the pot. Season with salt and pepper to taste.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours, or until the beef is tender.
8. Remove the bay leaves before serving.
Beef stew is a great fall favorite due to its comforting and hearty nature. The tender beef, flavorful broth, and assortment of vegetables make it the perfect dish to warm you up on a chilly autumn day. Whether enjoyed with a crusty bread or over a bed of fluffy mashed potatoes, beef stew is sure to satisfy your cravings and leave you feeling satisfied. So gather the ingredients, follow the directions, and indulge in a bowl of delicious beef stew this fall season!
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