Simple Beef Stew ~ Just that, a simple stew with chunks of beef, potatoes, carrots, onions, in a thick and rich broth with red wine and herbs.Fall has a distinct feel and smell to it. You know what I am talking about. You wake up one morning and the air is crisper, yet has a fullness to it. The leaves have begun to lose their green, giving way to the most brilliant shades of yellow, orange, and red.
It’s also a time when the cardigan section of my closet (yes, I have a cardigan section, don’t you?) becomes rather thin. Within a week most are found in the back seat of my car due to the coolish mornings but warmer afternoons.
Simple Beef Stew
Simple Beef Stew ~ Just that, a simple stew with chunks of beef, potatoes, carrots, onions, in a thick and rich broth of red wine and herbs
- 1 lb stewing beef
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic; minced/grated
- 1 lb red potatoes; cubed
- 1/2 medium onion; sliced
- 1 lb carrots , trimmed (or cut)
- Bouquet garni (I used sage, oregano, and thyme)
- 2 cups beef broth
- 1 cup red wine (or more broth)
- 1/8 cup fresh parsley; chopped
- Cooking oil
- Toss the beef with the salt, pepper, and cornstarch and sear in a hot pan with cooking oil.
- Once seared, add the beef to a slow cooker.
- In the hot pan, add about a half cup of the broth and deglaze the pan, pulling up all the stuck on bits. Add that to the slow cooker as well.
- Add the all the remaining ingredients except the parsley, cover and cook for at least four hours on medium or 6 hours on low.
- When finished cooking and ready to serve, garnish with freshly chopped parsley.
- This stew also pairs perfectly with your favorite biscuit and honey-butter.