I love all kinds of beef stews, especially during the colder months of the year! It’s the beautiful aromas that are lingering in the house when you cook something like this. I’m surprised our neighbors didn’t suddenly drop by when I was making this…
Here’s what our friends over at Food.com have said about this dish:
This stew was really easy and really delicious. The only change I made was I added a teaspoon of Better than Bouillion beef flavor to it, not sure why, but I did. I never needed to add more liquid and the consistency was perfect. I did have to simmer for about 4 hours, but that was because of the meat I used and it was passive time so it wasn’t a problem. This was surely be made in my house again.
Whatever meat you are using, make sure to check on the dish every now and then. You may want to adjust the cooking time accordingly, since some parts of beef cook faster than others.
2 lbs lean and trimmed stewing beef
2 big onions, peeled and diced
2 -4 tablespoons Bertolli olive oil
1 tablespoon dried herbs (such as thyme, rosemary and marjoram)
3 -4 teaspoons sweet red paprika
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 (425 g) can peeled tomatoes
1 tablespoon tomato puree
2 teaspoons McCormick garlic powder or 2 peeled crushed fresh garlic cloves
1 teaspoon caraway seed
0.5 (325 ml) bottle red wine
salt & freshly ground black pepper
sour cream, to serve
Heat olive oil in a casserole, add meat and pan fry until brown.
Add onion and heat until transparent. Then add carrots, potatoes and herbs and stir for a few minutes.
Add the remaining ingredients – simmer for about 2 to 3 hours, adding some water if necessary.
Slow cooker: cook in a slow cooker on high for 4 to 5 hours – reduce the liquid if cooking this way to about 1/4 bottle red wine.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Serve as is with a dollop of sour cream, or over rice, with fresh homemade bread.
Thank you to Food.com for this delicious recipe!