Autumn Beef Stew

Printable Version
Serves: 6-8

2 pounds Top Serloin, cubed to 1inch
Extra Virgin Olive Oil spray bottle for searing meat
2 pounds carrots, chopped
1 large Onion, diced
2 tablespoons Garlic, minced
3 large Yukon Potatoes, cubed
32 ounces Beef Stock
1 cup Red Wine (Merlot or Cabernet)
½ cup Worcestershire
2 cups Water
2 Bay Leaves
Salt & Pepper to taste

Equipment Needed:
Large stock pot with lid
Cutting board
Large serving spoon

Season the beef with salt and pepper. Over high heat, brown the beef on all sides. Use a few sprays of EVOO to grease the stockpot and drop 10-ish cubes of beef into a hot, greased stockpot. Do not over crowd the pot. Do not pull/move the meat before it’s browned because it will stick. Once the meat is browned, remove it from the pot to a bowl to rest. Repeat these steps until all the meat is browned.

Using the same pot over medium-high heat, cook the onions with a pinch of salt until translucent (approx. 10 minutes). Stir occasionally.

Push the onions to the sides of the pot to clear an area in the middle of the pot. Add garlic and let it cook for about 30 seconds in direct contact with the pan.

Add red wine and let the heat burn off the alcohol (approx. 2 minutes).

Add the remaining ingredients and beef back to the pot and cook (covered) on low for 2 hours. Stir occasionally.

Uncover the pot and continue to cook for an additional 1 hour. Remove the bay leaves and serve. Enjoy!

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