Do It All Working Mom

Recipe

Easy Beef Stew

I’ve really enjoyed summer, and I know it’s not over, but I’m ready to cook those great fall hearty meals. My Easy Beef Stew is a perfect recipe for this time of year. You can use all the fresh vegetables from your garden.

Do It All Working Mom - Beef Stew

Ingredients

1 pack of about 0.9 k. of beef stew meat
1 tablespoon of butter
1 tablespoon of olive oil
1 cup of white wine
3 cups of beef broth
2 bay leaves
Salt and freshly ground pepper to taste
6 small potatoes cut in 4
4 carrots chopped
1 onion chopped
1/2 turnip cubed
2 leaks chopped (white part only)
1 celery chopped
1 teaspoon of dried thyme
1 teaspoon of herbes de Provence (optional)

Directions

– In a large sauce pan, heat the butter and olive oil at medium high heat.
– When the butter and olive oil are hot, sear the meat on all sides.
– Add the onions and leaks. Cook for 3 more minutes.
– Cover with the white wine and beef stock.
– Add the salt, pepper, thyme, bay leaves and herbes de Provence.
– Give it a stir, cover and simmer for 1:30 hour.
– Add the carrots, turnip, celery and potatoes.
– Simmer for another 45 minutes or until the vegetables are tender.
– Serve with sliced of fresh crusty bread.

Print
Easy Beef Stew

Rating: 51

Prep Time:

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Serves 6

Easy Beef Stew

Ingredients

  • 1 pack of about 0.9 k. of beef stew meat
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 cup of white wine
  • 3 cups of beef broth
  • 2 bay leaves
  • Salt and freshly ground pepper to taste
  • 6 small potatoes cut in 4
  • 4 carrots chopped
  • 1 onion chopped
  • 1/2 turnip cubed
  • 2 leaks chopped (white part only)
  • 1 celery chopped
  • 1 teaspoon of dried thyme
  • 1 teaspoon of herbes de Provence (optional)

Instructions

  1. In a large sauce pan, heat the butter and olive oil at medium high heat.
  2. When the butter and olive oil are hot, sear the meat on all sides.
  3. Add the onions and leaks. Cook for 3 more minutes.
  4. Cover with the white wine and beef stock.
  5. Add the salt, pepper, thyme, bay leaves and herbes de Provence.
  6. Give it a stir, cover and simmer for 1:30 hour.
  7. Add the carrots, turnip, celery and potatoes.
  8. Simmer for another 45 minutes or until the vegetables are tender.
  9. Serve with sliced of fresh crusty bread.

Enjoy!

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Comments

  4. eliz frank says

    With Fall around the corner, this would the perfect dish to serve on a cool evening and with loved ones around… Looks satisfying!