Homestyle Beef Stew
This hearty stew is a great way to warm up on a cool day. Use your Duncan farms beef for kebobs in a new way to create this wonderful dish.
1lb package of Duncan farms Beef for Kebobs, cut into 2-3 chunks per piece
3-4 tbsp of olive oil
1 large onion, sliced
2-4 garlic cloves, minced
3-4 carrots, cut into 1" pieces
2-3 celery stalks, cut into 1" pieces
1/3 cup of flour
3 cups of beef broth*
2 tsp of Worcestershire sauce
2 tbsp tomato paste
2 tbsp of thyme
4-6 potatoes, cut into 1" chunks
*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
More salt and pepper to taste
Add beef in a single layer, with spaces in between each piece, and brown all sides, about 4 minutes. Remember less is more and to leave space in between your meat. If you need to do this in batches due to the size of your pot, we recommend you do so.
Once meat is cooked turn down to a medium, high heat. Add another tbsp of oil and add onion and garlic and cook until onion is soft.
Add carrot and celery 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 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, and 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.
Season with salt and pepper to taste and enjoy!