Classic Beef Stew
Classic Beef Stew is a traditional cold-weather comfort food. The veggies and meat are all smothered in an amazing gravy that is slightly smoky from the paprika and cumin. So yumm!!
Ingredients
- 1 lb. stew beef, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 3 shallots, peeled and sliced
- 1 tbsp worcestershire sauce
- 8-10 medium red potatoes, cubed
- 5-6 carrots, peeled and chopped into chunks
- 2 tbsp light brown sugar
- 1 tbsp red wine vinegar
- 2 tbsp tomato paste
- 32 0z low-sodium beef broth
- 3 tbsp self-rising flour
- 1/2 cup water
Instructions
- Layer the beef stew cubes onto the bottom of a 5 QT. cast iron dutch oven. Sprinkle the salt over the meat and allow to sit for at least 40 minutes. This can be done overnight also-make sure to cover and leave in the refrigerator if doing overnight.
- Turn heat under the dutch oven to medium-high and sear meat until it is nicely browned. Add oil, shallots, black pepper, turmeric, paprika, and cumin. Cook until shallots are lightly caramelized. Pour in the Worcestershire sauce, brown sugar, tomato paste, red wine vinegar, and beef broth.
- Stir everything around a few times and reduce heat to low and allow to simmer for about 3 hours.
- Stir in the potatoes and carrots and continue to cook for 1 more hour or until carrots are fork tender.
- Whisk the flour and water until no lumps remain. Pour into the stew and continue to cook for about 10 minutes until the liquid thickens into a gravy. If you have lots of liquid then you will probably need to double the flour/water to actually get a gravy consistency.
- Taste test and adjust salt/seasonings as needed!Enjoy :)