Best Ever Comforting Beef Stew
This mouthwatering pot beef stew is sure to become one of your favorite recipes! Tender beef simmered in a flavorful and hearty broth packed with seasonal vegetables. What better way to kick off comfort food season with a quick and easy beef stew.
1 kg (2 lb) beef or veal, not too lean
4-5 red onions
4-5 medium sized potatoes
5 cloves of garlic
4 medium sized carrots
Pinch of salt, thyme, red ground pepper, olive oil
Fresh chives, parsley
2 cups of water
In a bowl mix 2 teaspoons of salt, ½ teaspoon black pepper, 2 teaspoons dried thyme, 2 teaspoons paprika powder and 2-3 tbsp olive oil. A paste-like marinade should come out. Rub it well into the meat, which you cut into coarse chunks. You can also marinate the meat the day before and store it in the fridge. If not, let it sit in the marinade for at least half an hour.
Prepare the vegetables: peel the onions, potatoes, garlic, and carrots, then cut into large pieces as well. It is best to store the potatoes in cold water as they will be needed later.
In a large pot, heat up enough oil and fry first the meat, until golden. Sear the meat first! Taking the quickstep to sear the meat instead of just tossing everything it produces a much more flavorful stew.
Next add the onions, garlic, and carrots. Dilute with about 300 ml of water. That’s a small amount, but that’s good enough since the meat will give off a lot of juice and the ingredients will simmer in their own liquid. If necessary, add some water later. Simmer until for 30 15 minutes and then reduce the heat to the low.
Cover the pot with a thick layer of aluminum foil and a lid so the liquids in the pot do not evaporate and all the aromas and goodness are retained. Let simmer for 2 hours, then add the potatoes and peppercorns and cook for another hour. The total cooking time is thus 3-4 hours, if desired, it can also be extended.
Finally, add finely chopped herbs such as parsley and chives and serve the dish with fresh home-made rustic bread.