Now that the holidays are over and our regular, busy schedules are back into place, I thought I’d share a simple, hearty dinner recipe that works perfectly for a weeknight.
Earlier this week, I made beef stew – a quick and easy, comfort dish. Preparing this, brings back memories of coming home from school, and taking in the welcoming aroma of my momma’s stew bubbling on the stove. Beef stew never turns out the same for me, as I don’t follow a strict ingredient list. That’s why I love it. It’s versatile as you can throw anything into the pot and it’ll just blend with other flavors resulting in a bowl of delicious satisfaction!
This time I wrote down which ingredients I used:
- 2 lbs. stewing beef, seasoned with a little s & p
- butter, for searing
- 1 onion, chopped
- 3 garlic cloves, crushed
- 5 potatoes, cut into large pieces
- 2 carrots, cut into large pieces
- 2 cups water
- 1 cup tomato sauce
- 2 beef bouillon cubes
- 2 bay leaves
- 1 tbsp. dried oregano
- 1 tsp. thyme
- 1 tbsp. brown sugar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. red wine vinegar
In a large Dutch oven, heat a little butter on medium-high heat. Brown the stewing beef for about 5 min. Add the onions and garlic and cook for an additional 3 min.
Turn heat to low and add the remaining ingredients. Give it a good stir and cover. Let this simmer for about 2-2.5 hours, stirring occasionally.
Remove bay leaves and serve with some warm, crusty bread for dipping.
Note: a handful or two of celery chunks also works well, I didn’t have any on hand this time.
A bowl of this warm, yummy goodness is perfect for a wintery day!