As the temperatures go a notch lower each day, I’ve been experimenting with stews in preparation for the cold. I was craving for a hearty stew and so I sent a text message to my cousin (who by the way is an excellent home-chef) asking for a beef stew recipe. A couple of minutes later, we started an entire conversation on ‘What’s App’ with her giving me the instructions on how to make the stew.
The result? A delicious dinner that really kept us warm through the night.
Hearty Beef Stew (Recipe for 2)
- 500 g slab of beef (cut into huge chunks)
- 2-3 pieces of fresh bay leaves (I used about 5 pieces of dried bay leaves)
- 2-3 sprigs of fresh rosemary and thyme
- 1/2 – 1 cup of Merlot wine
- 1 onion (chopped and diced)
- Chicken/ Beef stock
- Carrots, Celery (chopped and diced)
- Fresh portobello mushrooms (chopped)
- Cut beef into huge chunks and marinate with some Merlot for about 30 minutes (you could also marinate the beef overnight). Lightly coat beef chunks in plain flour before quickly searing the meat in a hot non-stick pot to lock in the juices. Remove beef from pan and set aside.
- Add some butter (butter needs to be at room temperature so that it wouldn’t splatter) into the same pot that was used to cook the beef in order to retain the flavours. Add in chopped onions, bay leaves, rosemary and thyme into pot.
- Allow onions to caramelize before adding the fresh mushrooms. Brown mushrooms but adding them in portions into the pot.
- Pour in the chicken/beef stock and let it come to a boil.
- Add beef, carrots, celery (you could even add potatoes or any choice of root vegetables desired).
- Pour in generous amount of Merlot into the stew. (Merlot is preferred as it has more depth.)
- Cover pot and let it simmer for about 1-2 hours.
- To thicken stew and according to your taste, you could add 1 teaspoon of whole grain Dijon mustard.
- I served the stew with some pepper and added some parsley as a garnish.
- A simple stew that can be whipped up fairly easily for weeknight dinners.
- Leftovers tasted great the next day. I know because I had it for lunch.
- Leftover gravy can also be frozen and used as a sauce in case of any last-minute food emergencies that you may encounter.
This recipe is definitely for keeps and looks like we will be having loads of this beef stew come Winter. Hehe