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.