Where I live, in Atlantic Canada, we are still in winter’s cold and snowy grip. As I look out the window I see the landscape covered in a thick blanket of snow and a quick check of the outside thermometer reads minus 12 C. We have more snow in the immediate forecast and the temperatures are not expected to improve by much. All of this cold, stormy weather makes me long for a big bowl of hot, flavourful, vegetable packed, beef stew!
The finished beef stew just waiting for the hungry masses!
Tossing the beef cubes in the flour, salt and pepper mixtures seasons the meat and also helps it to achieve a crispy sear.
Make sure your oil is hot when you add the beef, don’t overcrowd the pan and turn meat to brown all sides.
Be sure to scrap all the caramelized bits from the bottom of the pan, those bits are full of flavour.
Deglazing the pan with red wine. Not only does the wine deglaze the pan it also helps to tenderize the beef.
Caramelized onions and beef.
Cut your root vegetables into one inch chunks and your cabbage into small wedges.
Don’t forget the bay leaves, oregano and rosemary.
The finished stew, ready to be heaped into waiting bowls!
- 2 pounds stewing beef, cubed
- 1 Tbsp. flour
- 3 Tbsp. vegetable oil
- 3 large onions, each cut into 6 pieces
- 4-5 large potatoes, peeled & cut into 1" cubes (I use yellow fleshed potatoes)
- 1 turnip, peeled & cut into 1" cubes
- 4-5 large carrots, peeled & cut into 1" rounds
- 1 small green cabbage, remove outer leaves, cut into 6 wedges, remove tough core.
- 1 cup red wine (if desired you may substitute beef broth for wine)
- 4 -5 cups beef broth
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt & Pepper
- 2 Tbsp.cornstarch
- ⅓ cup cold water
- ½ cup frozen peas
- Toss beef cubes in flour that has been seasoned with 1 tsp. salt and 1 tsp. pepper.
- In a large pot or dutch oven, cook beef in oil over medium heat until brown. (Brown beef in small batches, overcrowding will inhibit browning and cause meat to steam)
- Remove browned beef to a bowl and brown onions, if necessary, add more oil.
- When onions have browned, deglaze hot pan by adding wine (or broth).
- Put meat back in pan. Add potatoes, carrots and turnip to pot.
- Pour enough beef broth over these vegetable to just barely cover them.
- Put cabbage wedges on top.
- Add 2 bay leaves, rosemary and oregano. Season vegetables with salt and pepper.
- Dissolve cornstarch in cold water and stir into stew.
- Bring to a boil, then reduce heat, Cover and simmer 1 - 1½ hours or until vegetables are tender.
- Add frozen peas, stir into stew, cover and simmer 5 more minutes..
Another thing I love about this stew is, it’s not fussy. You can mix up the vegetables, most hardy root vegetables will work fine. You could add to or substitute with vegetables such as sweet potatoes, parsnips or celery, whatever you and your family like.
This is a wonderful meal for a cold winter evening and the great part, leftovers for tomorrow!
If you have any questions, please don’t hesitate to ask and I will do my very best to answer.
Have you ever made beef stew?
What is your favourite one pot meal?