August 27, 2013

Beef Stew Made Easy

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In just a few short weeks we’ll be easing in to fall weather. Evenings will get cooler and you may start craving rich soups, stews and braised meats.
I recently made my first ever beef stew using ShopRite Organic Beef Stock and ShopRite Burgundy Cooking Wine. My family enjoyed the meal and I look forward to making it again in the fall.

While the stew simmers in your oven you can clean the kitchen, set the table and still have time to relax with your family before dinner. Or, you can leave the dishes to someone else and go watch your favorite TV show.

I served this stew with a loaf of Roasted Garlic Hot and Ready Bread from my local ShopRite’s bakery department. I like to make my own bread, but I wasn’t in the mood to go through the process, so I gave this loaf a try. We loved it and I’ll absolutely pick it up in the future. I also think this stew would be excellent served over rice, mashed potatoes, cheese grits or polenta. This is a stick to your ribs kind of meal that fills your home with the comforting aroma of braised beef, fresh herbs and roasted root vegetables.

Beef Stew

Serves 6

¼ cup (more, if needed) cooking oil (I use either bacon fat or vegetable oil)

About 3 pounds boneless beef chuck, cut into 1-2” pieces

2 tablespoons butter

1 pound carrots, peeled and cut into 1” pieces

1 medium onion, diced

3 stalks celery, diced

3 cloves garlic, minced

6 tablespoons all-purpose flour (plus additional to coat beef)

1 container (1 quart) ShopRite Organic Beef Stock

1 bottle ShopRite Burgundy Cooking Wine

2 tablespoons tomato paste

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced

1 bay leaf

1 pound waxy potatoes, peeled and cut into 1” pieces (red-skinned or Yukon gold)

chopped fresh parsley, for garnish


Preheat oven to 325 degrees.

In a large Dutch oven, heat oil to medium high. Season beef with salt and pepper, to taste. Toss beef in flour. In two batches, sear the bacon in the oil. Remove from pot, set aside.

Reduce heat to medium low and add additional oil, if needed. Saute onions, carrots and celery until softened, about 5 minutes. Stir in garlic.

Add butter to pot. Once butter melts, stir in flour. Cook for 3-4 minutes, stirring frequently.

Deglaze the pot with the whole bottle of ShopRite Burgundy Cooking Wine. Pour in entire container of ShopRite Organic Beef Stock. Stir in tomato paste, beef, rosemary and thyme. Increase heat to high and bring to a boil. Cover pot, place in oven and cook for 2 to 2 ½ hours.

After the stew has cooked for 2 to 2 ½ hours, remove from oven and stir in potatoes. Return stew to oven and cook for an additional 30 to 45 minutes.

When stew is ready, taste to check for seasonings. Adjust salt and pepper, as needed. Serve with crusty bread or over rice, mashed potatoes or polenta.

IMPORTANT NOTICE: As a POTLUCK blogger, I received the ShopRite Organic Beef Stock and ShopRite Burgundy Cooking Wine for free.