1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 1/2 – 2 pounds beef stew meat, cut into 1 inch chunks
1 tablespoon cooking oil
1 large onion, diced into large chunks
2 cloves garlic, minced
1-2 tablespoons red wine (optional)
2 tablespoons balsamic vinegar
1/2 cup tomato paste
4 cups beef broth, homemade or low sodium
1-2 teaspoons Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 bay leaf
3 Russet potatoes, peeled and chopped into 1 inch chunks
2 medium carrots, peeled and chopped
2 ribs celery, chopped
1 star anise (optional)
2 teaspoons cornstarch + 2 teaspoons water to create a slurry
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
- In a large zip-top bag, combine flour, salt, pepper, onion powder, and thyme. Add meat and shake until well coated.
- In a large dutch oven or pot on medium high heat, add cooking oil and brown the meat on all sides for about 5 minutes. You may have to work in batches so you don’t crowd the meat.
- With all the meat browned, add onions & garlic to the pan. Cook and stir 2-3 minutes until onions are translucent. Add red wine and balsamic vinegar to deglaze the pan. Stir in tomato paste, beef broth, Worcestershire sauce, rosemary, dried parsley, bay leaf, potatoes, carrots and celery (and star anise if using) and stir to combine. Bring to a boil then turn heat down to low, cover and simmer for 2 hours, stirring occasionally.
- In a small bowl, whisk together cornstarch with water. Turn heat back to high and stir corn starch mixture into stew. Allow stew to boil and thicken up, while stirring occasionally. Adjust seasonings and serve hot with fresh parsley.
Original Recipes visit: Classic Homemade Beef Stew @ lifemadesweeter.com