Stew recipe from my mom that I just love. Simple, but delicious flavours.
- 2 tbsp oil
- 2-3 cans of consomme soup, 2-3 cups of beef broth, or 2 beef broth cubes mixed in 2-3 cups of water (you’ll want a stronger tasting beef broth flavour)
- Beef roast cut into cubes (or your choice of stewing beef)
- 3-4 carrots peeled, and cut into bite sized chunks
- 1 small bag of mini red potatoes, cut into chunks
- 3-4 stalks of celery, cut into chunks
- 1 medium onion, cut into chunks
- 1/2 cup red wine
- 1/4 cup flour
- 4-6 garlic cloves
- 1 tbsp tomato paste
- 1 sprig of rosemary and thyme, roughly chopped
- 6 bay leaves
- Salt and pepper
- Heat oven to 350 F
- In your largest, oven-safe pot, heat oil over medium-high heat.
- Roll your cubed beef into the flour, adding salt and pepper. If you have extra flour, save it for thickening your stew later on. If not, grab more flour!
- Brown the meat in the pot until you get some good colour and a fond is formed. Add half the garlic and stir together. Remove the meat and set aside.
- Add a bit more oil if needed and throw your veggies, salt and pepper, and the rest of the garlic in the pot until fragrant and until your onions are soft (about 10 minutes). Watch your heat so you don’t burn your fond. Remove from the pot.
- Deglaze the pot by adding the wine and scraping the bottom. Add your broth, tomato paste, rosemary, and thyme. Bring up to temperature.
- Add your meat and veggies back into the pot. Ensure your broth just covers everything and add more water/broth if needed. Sprinkle in a bit of flour to help thicken while it cooks.
- Place 6 bay leaves just on top of the broth. Cover and place into the oven for about 3 hours, stirring on each hour. Add more liquid if needed while cooking.
- If the broth is not thick enough to your liking, add more flour until desired thickness. Serve hot with a slice of bread – classic!
Thanks to my mom for the recipe!