Can you believe we are already on our third installment of the “Month of Soups“? January just seems to be flying by and around here it has been a month of changing temperatures. Some days above freezing. Other days bitterly cold. The saying goes if you don’t like the weather, just wait an hour and it will change. On days it is bitterly cold, one of my favorite comfort foods to have is this Classic Homemade Beef Stew.
Few things are as hearty and filling as a beef and potato soup.
Full of flavor and veggies, I swear it is a cure all for anything that ails you.
With a few staple pantry ingredients and a couple hours on the stove top this dinner will soon find a way in your family’s rotation.
Season some stew meat with salt and pepper and then brown it in a large pot.
Add in the vegetables and seasonings, cook for a few minutes and then deglaze the pan with some of the good stuff.
You know what I’m talking about… Red wine!
While you’re at it… pour yourself a glass or two.
Add in the broth and let the stew simmer away until the beef is tender.
Finish by adding in the diced potatoes and cook the stew for a bit longer until adding in the piece de resistance… peas!
When this Classic Homemade Beef Stew is finished serve with your favorite crusty bread!
Classic Homemade Beef Stew
This simple and easy recipe for Classic Homemade Beef Stew is the perfect winter comfort food. The best Beef & Potato Soup full of vegetables.
Ingredients
- 1 1/2 lbs Stew Meat
- Salt and Pepper
- 2 Tbsp Vegetable Oil, divided
- 1/2 Onion, chopped
- 1 Carrot, peeled and chopped
- 1 Celery Stalk, chopped
- 3 Garlic Cloves, minced
- 1 Tbsp Tomato Paste
- 1 tsp Paprika
- 1/2 tsp Dried Thyme Leaves
- 1/8 tsp Red Pepper Flakes
- 1/4 cup Red Wine ex) Cabernet Sauvignon
- 4 cups Beef Broth
- 1 Bay Leaf
- 1 Large Potato, peeled and diced
- 1/2 cup Frozen Peas
Instructions
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Season stew meat with salt and pepper. Heat 1 Tbsp of oil in a large pot. Brown beef in batches and set aside.
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Add remaining oil to the pot with onions, carrots, and celery. Cook until vegetables are softened and onions start to brown and caramelize. Add in the garlic, tomato paste, paprika, thyme, and red pepper flakes. Saute about 30 seconds.
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Stir in wine and deglaze the bottom of the pot to remove any browned bits.
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Return the beef to the pot along with the beef broth. Add in the bay leaf, cover and reduce heat to medium-low/medium. Simmer the soup, stirring occasionally, until the beef and vegetables are tender, 1 1/2 to 2 hours. Check the broth amount as you may need to add more as this stew cooks.
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Once beef is tender, add in potato and cook until tender (about 30-40 minutes depending on size).
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Remove bay leaf, stir in peas and check seasonings. Serve with crusty bread.
Recipe Notes
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