It’s our first post of the new year, and we’re starting things off by serving up something different than our usual fare. It’s all part of the changes that we’ll be making this year. If you’ve followed us over the last half year, you know that we post a lot of my wife’s baked creations. Usually they’re on the sweeter side and of the cookie variety. Here’s the thing though, my wife is also a pretty great cook too. So, we decided to share some of the meals she makes in addition to those sweet treats we all love! What better way to start than with a slow-cooked delight that’s perfect for those chilly winter nights?
My wife’s Simmer Down! Beef and Veggie Stew is made with a generous portion of stewing beef and a cornucopia of herbs and veggies. Constructing this stew takes time. It’s a process that involves layering ingredients. You’ll need a large and thick-bottomed stockpot for this recipe, as well as a good frying pan. My wife didn’t time how long it actually took to prep the stew, but she estimates it’s about an hour of prep before you can just let the stew sit on the stove to simmer down. She suggests prepping all your veggies before you actually start cooking. It’s just easier to have all those veggies cut and ready to be dropped into the stewy sauna.
Here’s what you’ll need to make my wife’s Simmer Down! Beef and Veggie Stew:
- 4 large potatoes, peeled & cubed
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 medium carrots, thickly sliced
- 2 lbs stewing beef
- 2 cups frozen corn
- 2 cups frozen cut green beans
- 3-4 cups unsalted beef broth
- 2-4 tbsp olive oil
- 2 tbsp flour
- 1 tbsp oregano
- 1 tbsp rosemary
- Bay leaf
- Begin by placing two tablespoons of olive oil in frying pan and heat over
- medium heat. Drop stewing beef into bag or Tupperware container, add flour and salt and pepper. Seal and shake inside container until beef is evenly coated with flour. In small batches, quickly fry flour-coated beef until just browned. Remove browned beef to plate and allow to rest. Continue process until you have browned all the beef cubes. Scrape up any bits stuck to the frying pan, add a bit more olive oil and then add garlic and onions. Cook until onions are just translucent. Transfer onion and garlic mixture to stock pot, heated over medium heat. Add browned beef (including any liquid that had rested on bottom of plate), and just enough beef broth to cover the cubes about half way up. Continue to heat over medium-high heat until broth begins to form a gravy like appearance. Add half of the remaining broth, and veggies (already cut and prepared!). Stir, and then top off broth until it just covers all the ingredients. Add water, if necessary. Throw in spices, and stir.
- Bring stew to boil, and then reduce to low and allow to simmer uncovered until broth thickens (approximately 1.5 hours). Serve with a hearty slice of fresh baked bread.
Gregg & Mae