Hearty Beef Stew
You really don't get much more comforting than a big bowl of beef stew. This recipe is filling, and really satisfying for any day of the week.
Equipment
- 1 Dutch Oven
Ingredients
- 2 lbs. Stew meat we typically use a little more.
- ¾ Cup Red Wine or maybe a little extra. 😁
- ¼ Cup Soy Sauce
- 1 can small white onions. If you can't find them, you can use about 6 small boiler onions. You can slice them, but we just throw them in whole. Remove the skins.
- 3 Potatoes peeled and quartered.
- 3-4 Carrots sliced and peeled into about 1-inch chunks. Or you can use a small bag of baby carrots.
- ¼ Cup White Wine Vinegar and water combined. White wine vinegar is not the same as white vinegar. Take your 1/4 measuring cup, and fill half with water and half with the white wine vinegar.
- 2 Bay Leaves
- 1/2 lb. Sliced Mushrooms or more you'd like.
- Beef broth Optional
- Olive oil of searing.
Instructions
- Over medium-high heat, pour a small amount of olive oil in the bottom of the Dutch oven and add the stew meat. Cook each piece a few minutes on each side.
- Once you have a good sear on all of the stew meat combine the rest of the ingredients into your Dutch over. Add the 2 bay leaves on top, so they can be found easier.
- Once everything has been added cover and place into the over at 350 °F for about 3 hours. Depending on the amount of meat and veggies you have it may be little, shorter or a little longer cook time. Check on it about halfway through and see if you may need little broth or more wine.
Notes
*For this recipe we add more meat and veggies to make it stretch, depending on how many people we are feeding. When it's done, it you are wanting a little more broth, then go ahead and throw a cup or so of beef broth in, or you can add a little red wine.
*Make sure you are using white wine vinegar.