Beef Stew

Beef stew is one of my favorite foods, especially when it is cold and snowy outside.

Start with the right ingredients. And note, I forgot to include the sugar, Worcestershire sauce, bay leaves, oregano, olive oil, and butter in this photo.   What can I say, I'm new at this food blog thing.

It is important to start with good meat.  I recommend not using pre made stew meat but cutting your own.  Once it is cut into stew size pieces, brown the meat in a bit of olive oil and butter in a dutch oven.

You'll want to brown the meat in two batches otherwise it will overcrowd the pot.  Overcrowding leads to more of a steaming effect rather than the browning....and no one wants that. Seriously, all that brown greasy goodness is delicious and adds to the flavor.

While the meat is browning, chop your veggies.  At this time you need onions and carrots.  Don't worry, the potatoes come later.

Next you will want to remove your meat, but leave the brown greasy goodness in the pan.  You are going to cook the veggies in that flavor!

Now its time to add the onions to the pot.

While the onions are browning and getting slightly softer, start preparing the tomato paste mixture.

Warning: This stew contains a secret ingredient that many will find disgusting (My wife included).  Trust me though...

Secret ingredient: 4 anchovy fillets.  Dice them up really fine.   Mix with about 2 tablespoons of tomato paste and some minced garlic.

When you are done mixing that up, your onion should be somewhat translucent and brown.  Time to add the carrots.

Stir the carrots around for a bit. Then add the tomato paste mixture.

Let that cook for just a minute or two.  Add 1/4 cup of flour.  Be sure to stir around a lot so the flour doesn't burn.  You'll want it all to get mixed in.

Next, add a bit of beef broth and chicken broth.  I do about even parts of each.  You'll want enough liquid to cover all your veggies, leaving room for adding the meat and potatoes too.

Then add the rest of the spices:  about a teaspoon of sugar, a tablespoon of Worcestershire, a few bay leaves, and a teaspoon of paprika.

Add the meat back in and stir it all around a bit.

Put the lid on it and let it simmer.  It should simmer for at least an hour.

Have a little dance party in your pajamas while you wait.


Next, slice up your potatoes and add them in.

Then make the mushrooms.  Slice them up, cook them in a skillet with a bit of butter and a sprinkle of salt and pepper.

You'll want to add the mushrooms in at the very end.  It helps them keep their mushroomy flavor.  Plus then you can keep them separate for your mushroom hating wife.

Next, the final touches...
Finely chop some fresh oregano.  Also, sprinkle about a teaspoon or two of unflavored gelatin in a small dish of cold water.  Let it sit for a while.  The gelatin helps the stew have a nice texture and feel.

Then add the oregano and gelatin to the pot and give it another stir.

Turn off the heat.  Remove the bay leaves.  Add your mushrooms.  Dish it up and serve.