Homestyle Beef Stew
by Duncan Farms
This hearty stew is a great way to warm up on a cool day. Use your Duncan farms beef for kebobs or sirloin steak in a new way to create this wonderful dish.
Ingredients
1lb of Duncan Farms Beef for Kebobs; cut into small cubes OR 1lb of Duncan Farms Sirloin Steak; cut into small cubes
3-4 tbsp of olive oil
1 large onion, sliced
2-4 garlic cloves, minced
3-4 carrots, cut into 1" peices
2-3 stalks of celery, cut into 1" pieces
3-4 potatoes cut into 1" chunks
1/3 cup of flour
2 tsp of worcesterchire sauce
2 tbsp of tomato paste
2 tbsp of thyme
2 cups of beef broth
2 cups of red wine- alcohol will cook off but if you would like to not use red wine you can substitute with 2 more cups of beef broth and 2 tsp of brown sugar.
Salt & pepper to taste
Directions
Salt and pepper beef cubes and heat up 2 tbsp of olive oil in a large pot over high heat. Add beef in a single layer and brown all sides, about 4 minutes a side. Take out beef and set aside.
Turn down to medium, high-heat and add another tbsp of olive oil. Add onions and garlic, cook until onion is soft. Add celery and carrots and cook for 1-2 minutes, stirring frequently. Sprinkle flour all over onions, carrots and celery and stir to coat.
Add all liquids: beef broth, red wine, and Worcestershire sauce and stir to keep flour from clumping.
Add tomato paste and stir until dissolved. A tip is to take a couple ladles of your cooked beef broth and add it to your tomato paste in another bowl to dissolve it first, then pour it into the pot.
Add beef, thyme and potatoes and stir. Broth should just cover everything, if it does not, add a little bit of water.
Bring to a simmer and adjust to low heat, so it's simmering gently.
Cover and cook for about 2 hours, or until beef is tender. (check meat about 1.5 hours in).
Remove lid and let simmer for 30 minutes to reduce the broth slightly, it should be the consistency of a thin gravy and meat should be fork tender.