Hearty Beef Stew
A deliciously hearty beef stew filled with melt in your mouth chunks of sirloin and a selection of nutritious root vegetables.
Equipment
- 1 large cast iron Dutch oven
- 1 wooden spoon
- 1 Liquid Measuring Cup
- 1 Large chopping knife
Ingredients
- 1 1/2 tsp kosher salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp fresh ground black pepper
- 2 tbsp olive oil extra virgin
- 2 pounds beef stew meat (I used sirloin)
- 1 cup diced onion
- 2 stalks celery, chopped
- 1 tsp minced garlic
- 1 6 oz can tomato paste
- 8 cups beef (or chicken) stock or homemade bone broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 pound potatoes, cut into bite sized chunks
- 4 carrots, peeled and chopped
- 2 cups Turnip (rutabaga), peeled and chopped into bite sized pieces
- 4 cups cabbage, sliced into 2 inch pieces
- 1 cup Frozen peas
- 1/4 cup water
- 2 tbsp corn starch
Instructions
- Mix together first four ingredients. Set aside.
- Heat olive oil in the Dutch oven and add stew beef in 2 batches being careful not to overcrowd. Sprinkle with 2 tsp of the seasoning mix above. Cook until browned. Remove to a dish and set aside.
- Add additional olive oil to the pan if needed and add onion, celery, and garlic. Cook on medium heat being careful not to burn the garlic. Once onion is translucent, add tomato paste and stir well. Turn to medium high heat and add broth, Worcestershire sauce, spice mix and bay leaf to the pot and bring to a boil. Add beef chunks, and bring back to a boil. Reduce to low, cover and simmer for 1 1/2 hours.
- Add potatoes, carrots turnip and cabbage.and bring to a boil once again. Reduce to low, cover and simmer for approximately 30 minutes until vegetables are fork tender. Add peas.
- Combine cornstarch and remaining water and slowly add to pot. Stir well and simmer until thickened. Be sure to remove bay leaf before serving.