My thick and Hearty Beef Stew is loaded with flavor, is made in one pot, and can be either simmered on the stove or baked in the oven. This is NOT your traditional beef stew. This is the ultimate beef stew and it’s gluten free!
1cupred winedivided - not cooking wine - See Note 1
¼cupred wine vinegar
2poundsrusset potatoessliced 1” thick - See Note 2
1poundcarrotsthick sliced or can use baby
1poundmushroomsquartered, optional
Instructions
Season beef generously with a few good pinches of salt and pepper.
In a large dutch oven or heavy bottomed stock pot, over medium high heat, add oil and fry half the meat for 2 minutes. Flip meat and fry for another 2 minutes. Repeat with the remaining meat. The bottom of the pot will turn dark brown but don’t worry because that brown stuff on the bottom is all flavor. Transfer meat to a large bowl.
Add the onions to the pot and a little oil, if needed, and sauté onions until translucent. Add the minced garlic and sauté just until fragrant.
Add the tomato paste and cook until it loses its bright color - about 2 minutes. It will start to stick to the bottom and turn brown and that’s ok. Stir in 2 teaspoons of the cumin, 2 teaspoons of the granulated garlic powder, 2 teaspoons of the paprika, the bay leaves, and oregano. Stir until fragrant.
Stir in chicken stock, ½ cup of the wine, and all of the red wine vinegar. Scrape up any bits from the bottom of the pan. Add the meat and any juices in the bowl, mushrooms (if using), carrots, potatoes, and the kosher salt and pepper. One tablespoon of kosher salt may sound like a lot, but we're seasoning all the vegetables too. Bring the stew to a simmer then reduce the heat to low, cover, and cook for 1 ½ to 2 hours, stirring occasionally. See Notes for oven directions.
Remove cover, add remaining wine and spices, stir, and continue to cook for another ½ hour uncovered. The meat will be tender and the sauce will thicken. Season with more kosher salt and pepper to taste. I add a good amount of kosher salt to this, but remember, kosher salt is not the same as fine salt. See Note 3. One tablespoon of kosher is about 1 teaspoon of fine.
I let the stew sit for about ½ hour before adjusting the salt and pepper. The reason for this is the stew is extremely hot, therefore, when you taste it, you won’t taste much. Let it settle down a bit. Serve with mashed potatoes, rice, or cauliflower mash. Don't forget the crusty bread. Enjoy!
Notes
If you’d rather cook this in the oven, on step 5, after adding the liquids, meat, and vegetables, place covered stew in a 300 degree oven for 1 ½ - 2 hours. Stir, remove cover, and return to oven for another 30 minutes. The sauce will reduce and thicken. Because of inconsistent ovens, be sure to stir and make sure the sauce is thick but not dry. I’ve never had to add water to this, but just to cover all bases, make sure it hasn’t reduced too much. Otherwise, you can add ¼ cup more of wine and water.Note 1: You don't need to use an expensive wine here. Note 2: You can substitute baby potatoes or small red potatoes, halved. You can mash a few to thicken sauce.Note 3: I only use Diamond Crystal kosher salt. If using Morton, use less.