Oh my gosh, my mouth is literally drooling just thinking about these two beef stew recipes I found. I’m not really a cook, but I’ve heard that beef stew is a classic comfort food that everyone must try at least once. And these two recipes, oh boy, they look so delicious! I can’t wait to share them with you.
Beef Stew by Dr. Joan Smith
Okay, so first up is Dr. Joan Smith’s beef stew. I mean, she’s a doctor, so this must be healthy, right? (Let’s just pretend we didn’t see the butter in the ingredients list). But seriously, this stew looks like it’s straight out of a food magazine.
Ingredients:
- 2 lb stew beef, cut into 1 1/2 inch cubes
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, sliced
- 4 potatoes, peeled and cubed
- 1 cup frozen peas
Instructions:
- Melt the butter and olive oil in a large pot over medium-high heat.
- Add the beef and brown it on all sides, about 5 minutes.
- Add the flour and stir until combined.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the beef broth, red wine, tomato paste, thyme, salt, and pepper. Stir to combine.
- Add the carrots and potatoes and bring to a simmer.
- Cover the pot and simmer for 1 1/2 to 2 hours, until the beef is tender.
- Add the frozen peas and cook for an additional 5 minutes, until heated through.
- Serve hot and enjoy!
Okay, I don’t know about you, but I am definitely going to try this recipe out. I love that it’s packed with veggies and I can’t wait to try the red wine and thyme combination. Yum!
Irish Beef and Guinness Stew by Mermaids & Mojitos
Alrighty, next up is an Irish beef and guinness stew by Mermaids & Mojitos. I’ve never had guinness in a stew before, but it sounds like it could be a fun addition. Plus, who doesn’t love a good St. Patrick’s Day themed recipe?
Ingredients:
- 3 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1/3 cup flour
- 1 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup Guinness Stout
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tbsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 4 carrots, sliced
- 3 potatoes, peeled and cubed
- 1 cup frozen peas
Instructions:
- Dredge the beef in flour and set aside.
- Heat the olive oil in a large pot over medium-high heat.
- Add the beef and cook until browned on all sides.
- Add the onion and garlic and cook until softened.
- Add the beef broth, Guinness, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender.
- Add the carrots and potatoes and simmer for an additional 30 minutes.
- Add the frozen peas and cook for an additional 5 minutes, until heated through.
- Serve hot and enjoy!
Okay, so this stew definitely has a lot of ingredients, but I can already tell it’s going to be worth it. I love that it includes Guinness, and the combination of thyme and Worcestershire sauce sounds like it will be super flavorful. Plus, I always feel good about eating a meal that’s packed with colorful veggies.
Well, that’s a wrap folks! I hope you enjoyed these two beef stew recipes as much as I did. Time to get my apron on and get cooking!