Hurricane Beef Stew

My husband has been asking for a beef stew for mos. but I admit that I delayed as I couldn’t see the draw over pot roast.

It did end up with a very similar taste profile to my Pot Roast, just in stew form.

This recipe is similar (as my cousins pointed out) to Beef Bourguignon, but w/ chopped onion instead of pearl onions and, also, without mushrooms and bacon.

So yummy! And glad we now have warm, full bellies before the worst of Hurricane Hilary hits us as a tropical storm!!!

TIPS: I use J. Lohr Cabernet Sauvignon as my wine of choice in this recipe.

Hurricane Beef Stew Recipe

Ingredients

• 2 1/2 lbs beef stew meat, cut into 1″ cubes
• 1 1/2 lbs mini gold potatoes, cut in half
• 6 small carrots, cut into 1/2″ pieces
• 1 yellow onion, chopped
• 6 cups beef stock
• 1 cup dry red wine (such as cabernet sauvignon, merlot, old vine zinfandel, or pinot noir)
• 1/4 cup all-purpose flour
• 5 tsp minced garlic
• 2 Tbsp butter
• 2 Tbsp cornstarch
• 2 Tbsp extra virgin olive oil (EVOO)
• 2 Tbsp cold water
• 2 Tbsp Worcestershire sauce
• 1 Tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 tsp pink Himalayan salt
• 1 tsp sugar
• 1 tsp dried thyme
• 1/2 tsp ground black pepper

Directions

1. Heat a large stock pot over medium-high heat on stovetop.
2. Add 2 Tbsp EVOO and heat.
3. In a large bowl, add 2 1/2 lbs beef chunks.
4. In a small bowl, whisk together 1/4 cup flour, 1 tsp salt, and 1/2 tsp pepper until well-combined.
5. Pour flour mixture over beef chunks and gently mix to coat each chunk thoroughly.
6. Working in batches, add beef chunks to pot and sear, until browned on all sides. This should take just about 5 mins per batch.
7. As each batch is seared, place seared beef chunks on a plate and set aside. I like to keep mine in the microwave.
8. Reduce the heat to medium then add 2 Tbsp butter to the pot and melt.
9. Add chopped 1 onion and sauté for 3-4 mins, until softened.
10. Add 5 tsp garlic and sauté for 30 secs, stirring constantly.
11. Add 1 Tbsp tomato paste and stir, then cook for 1 min.
12. Add 6 cups stock, 1 cup wine, 2 Tbsp Worcestershire, 1 tsp vinegar, 1 tsp sugar, 1 tsp thyme, and seared beef chunks, then stir together.
13. Reduce heat to medium-low, then cover and simmer for 60 mins.
14. Stir in carrots and potatoes, then cover and simmer for 45 mins.
15. Uncover and simmer for 15 mins, until vegetables are tender and sauce is reducing, then remove from heat.
16. In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp cold water to make a slurry.
17. Whisk slurry into stew for 2 mins until starts to thicken.
18. Allow to sit for 15 mins before serving to thicken, stirring only rarely.

Nutrition Facts
Servings: 8
Amount per serving
Calories	467
% Daily Value*
Total Fat 15.7g	20%
Saturated Fat 5.9g	29%
Cholesterol 134mg	45%
Sodium 1069mg	46%
Total Carbohydrate 26.7g	10%
Dietary Fiber 3.8g	14%
Total Sugars 5.1g
Protein 47.3g
Vitamin D 2mcg	10%
Calcium 36mg	3%
Iron 28mg	156%
Potassium 1195mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.