MONDAY MORNING RECIPE POST - THE BEST EVER BEEF STEW RECIPE

I have a few other beef stew recipes on my blog, but have always enjoyed looking for others. This is our favorite so far and one we will be making from now on. We gave it a 10 out of 10.  It comes from Tatyana's Everyday Food and the original recipe is here. Tatyana has a step-by-step video on YouTube which you can find at this link. My mother always made suet dumplings with all her beef stews. The last time I went to the pasty shop I picked up a box of Atora. Their recipe is below this one.

The Best Ever Beef Stew Recipe - 8 servings

Preparation time: 25 minutes 

Cooking time: 1 hour and 30 minutes

Calories: approximately 373 per serving

2 lbs beef tri-tip, roast or short ribs

2 tbsp cooking oil

Salt and black pepper

3 medium carrots, diced

1 large sweet onion, diced

3 medium celery sticks, diced

4 garlic cloves, minced

10 small mushrooms, sliced

2 tbsp butter

2 tbsp all-purpose flour

1 cup red wine

1 cup tomato sauce

2 tbsp Worcestershire sauce

4 cups beef broth

2 1/2 tsp Italian herbs blend

1 tsp smoked paprika

1/2 tbsp sugar

Ground black pepper

3 to 4 cups halved baby potatoes (you do not have to peel them)

1 cup fresh or frozen sweet peas

2 tbsp fresh chopped parsley

Cut the beef into 1 1/2-inch chunks. 

Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. 

Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over. 

Transfer the beef into a large soup pot. 

Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.

Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. 

Sauté the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. 

Once the onion is tender, add the garlic and cook for 1 more minute. 

Transfer the mirepoix mixture into the soup pot. 

Into the frying pan, add the butter and allow it to melt before adding the mushrooms. 

Sauté the mushrooms for 4 to 5 minutes, until well browned all over. 

Season the mushrooms with salt and then add the flour. 

Toss the mushrooms in the flour so they're evenly coated and cook for 1 minute; transfer the mushrooms into the pot.

To the soup pot, add the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. 

Season generously with black pepper and about 1-1/2 tsp salt. 

Cover the pot with a lid and bring to a boil over high heat. 

Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1-1/2 hours, or until the beef is tender.

Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. 

Cook the potatoes for 20 minutes, or until fork tender. 

Garnish the stew with chopped parsley and enjoy.

Optional: for a richer stew, add the potatoes and continue cooking for an additional hour, bringing the total cooking to 2 or 2-1/2 hours.

Tatyana's Italian Herbs Seasoning:

Combine 1/2 teaspoon each of the following dried herbs: basil, oregano, marjoram, thyme and rosemary. If you enjoy fennel seed, add about 4 to 5 seeds. This is a great herb blend for the stew and can also be used for other recipes!

What did we think? Our best beef stew recipe so far. 

We forgot to add the peas but this was not missed when we ate this delicious stew.

We doubled on the beef broth and used 2 cartons. We've found that there isn't enough broth in other recipes we have done, for our taste anyway, and added an extra carton, so 8 cups beef broth instead of 4.

We bought a jar of already minced garlic that came in a small glass jar, and used the equivalent 4 cloves garlic. 

I already had a container of Italian Herbs in the pantry, and used those. Making our own would be a nice way to go, next time.

Gregg is not a fan of paprika so we left that out.

The other thing he said was that although our suet dumplings were very nice and he would no doubt enjoy them again, he preferred the Bisquick dumplings. I had to admit that though I also enjoyed them and thought they were excellent, they weren’t like how I remember those my mother made. Products, such as suet, are not like the big pieces of suet she purchased from our butcher. She used to grate this herself. I, however, also enjoyed the fact that ours were made from scratch and didn’t have any of those ingredients that we may be told to avoid  I really need to investigate this further.  

The broth was the best we have ever tasted.

My thanks to Tatyana for such a great recipe.

I am including the full address of the food blog, for copying and pasting instead of using the link above.

https://tatyanaseverydayfood.com/beef-stew/

I also added suet dumplings to our stew, and used the recipe from Atora's home site:

There is also a recipe at Erren’s Kitchen that I followed for the Imperial Measurement System we use in the United States. You can see her dumpling recipe at: https://www.errenskitchen.com/suet-dumplings/.

Thanks for visiting, have a great week and...