Rocky Ridge Beef Stew
I struggled for a long time to find a stew recipe that the family (myself included) enjoyed. Either the flavor was not great or the consistency was wrong. Just recently I came upon a stew recipe that I tweaked to our liking and its been a HUGE HIT in the Squier household! This meal is now close to the top of the list for "most requested dinner!"
So, if you are looking for an easy and hearty beef stew recipe that is out of this world, gives ours a try! You won't be disappoint!
Ingredients: (8 servings)
|2 pounds grassfed stew meat||3 tablespoons tomato paste|
|2 tablespoons olive oil||2 tablespoons worcestershire sauce|
|3 medium carrots, diced||4 cups beef broth|
|1 large sweet onion, diced||2 teaspoons italian seasoning|
|4 garlic cloves, minced||1 teaspoon paprika|
|2 tablespoons butter||1/2 tablespoon sugar|
|2 tablespoons flour||3 cups potatoes, diced|
|1 cup red wine|
- Preheat a large frying pan over medium-high heat and add a few tablespoons of olive oil. Once the pan is hot, add the stew meat, seasoning generously with salt and fry until well browned. Transfer the beef into a large soup pot. Deglaze the frying pan with ½ cup water and add the liquids to the soup pot.
- Into the same frying pan, add 1 T. of olive oil and sauté carrots and onions until tender. Once tender, add the garlic and cook for 1 more minute. Transfer this mixture into the soup pot. With the same frying pan melt the 2 T. of butter. Sprinkle in flour and whisk until bubbly. Pour into the soup pot.
- Add the red wine, tomato paste, Worcestershire sauce, beef broth, potatoes, Italian seasoning, paprika and sugar. Once everything is mixed, 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 1-2 hours, or until the beef is tender.