With five humans under one roof, the struggle to please everyone in the kitchen is real. I’ve come to the conclusion that our children will make a fuss about dinner every night just for the sake of arguing. Recently, I had an Oprah Ah-ha moment and realized that there simply isn’t a way to please everyone (duh) and decided to start cook whatever the hell I wanted instead. Fuck ‘em, so to speak. Before you judge my “tough-shit” attitude, I’d like to point out that the little crotch trolls basically eat gourmet food on the daily. If they decide to sulk over the hand-breaded schnitzel we are having instead of frozen pizza, that’s their problem. Get over it, kiddos. No longer will I let their discontent surrounding food bother me. I will let their whines bounce off me like the Nerf bullets they shoot at my head. One day, they will move out (God forbid they fail to launch), go off on their own and live off a jar of peanut butter and a bag of frozen peas like everyone else in college. Maybe then they will look back to the day I made this beef stew recipe and think “damn, mom wasn’t such a heartless bitch after all”. *Sigh*, one can only hope. This being said, I personally loved this beef stew recipe and you should definitely try it no matter what your fussy eaters say.
Scroll below to find this Classic Beef Stew recipe and don’t forget to subscribe! 😉
Here’s what you’ll need:
- 2 tbsp vegetable oil
- 2 lbs of beef tenderloin*, cut into 1 inch cubes
- ¼ cup all-purpose flour
- 1 yellow onion, diced
- 2 stalks of celery, finely chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1 cup of red wine
- 1 can diced tomatoes (400g)
- 2 cups of beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp rosemary
- 1 lb yellow potatoes, diced
- 1 cup cremini mushrooms, quartered
- 1 cup frozen peas
- Salt and pepper to taste
*I used beef tenderloin because, well, it’s tender. You are totally free to use any cut of beef you like but keep in mind that a tougher cut will make for a chewier beef in your stew. Just sayin’.
Here’s what you’ll do:
- Toss cubed beef in all-purpose flour, just enough to coat.
- In a large pot, heat oil over medium heat. Add beef and sear until browned on all sides. Remove and set aside.
- In the same pot, fry onions, celery and carrots until onions have softened.
- Add garlic and fry an additional 30 seconds.
- Pour red wine, diced tomatoes, beef broth, water, Worcestershire sauce and tomato paste into pot. Pour a generous glass of red wine for yourself and sip until the stovetop mixture to come to a simmer.
- Add the beef back into the pot and add the potatoes, bay leaves, thyme, rosemary, paprika and salt and pepper.
- Turn the heat down and cover with a lid. Allow to simmer for about 1 hour.
- Add the mushrooms and peas and cook uncovered for another 10 minutes.
- Serve with a side of warm buttered bread if desired and ignore your children’s whiny protests like I did. Enjoy! 😀
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