I’ve posted a lot of sweet stuff lately, so I decided it was time to switch things up and post something healthier. Since the weather finally started turning cooler this month, I’ve been on the look out for some new soups or stews that I love as much as my chicken tortilla and chicken pot pie soups. Unfortunately, there are a lot of soups out there that are bland and boring, but after trying out two disappointing soups I was happy to find out that the third time was the charm with this recipe.
This is the kind of dish I crave on a cold or rainy day. It’s a comforting and extremely filling stew. It reminds me of the pot roast that my mom used to make in a crockpot when I was a kid. But I think I prefer this stew to a pot roast just because the beef is already cut up into bite-sized pieces. I’m lazy and I don’t want to deal with slicing stuff, I just want to eat!
Speaking of lazyness, this is very simple recipe that mostly involves throwing stuff in a pot and letting it cook for a long time. But I want to warn you now that it takes about 3 hours to cook. I’m saying that because some people (who are definitely not me) might not read all the way through the directions and they might start making this at 8pm and then get a quarter of the way through the recipe and realize they won’t be able to eat dinner until midnight. And that’s kind of annoying when you realize that (not that I would know personally…) so I’m just warning everyone ahead of time. 😉
This stew is definitely worth the wait, though. And the good news is that this makes a lot, so you can cook this up the night before or on the weekend and heat it up on the stove or in the microwave whenever you want to eat it, it makes great leftovers for lunch or dinner.
Hearty Beef and Potato Stew
adapted from Cooking Light
Dinner, Stew | Servings: 12
Prep time: 20 min | Cook time: 3 hours 30 min | Total time: 3 hour 50 min
- 4 tsp. olive oil, divided
- 16 garlic cloves, crushed
- 2 cups chopped onion
- 3 lbs. boneless chuck roast, trimmed and cut into 2-inch cubes, divided
- 1 cup dry red wine (you can substitute all or part with beef broth)
- 3/4 cup chopped carrot
- 1/2 lb. fresh green beans, trimmed and snapped in half (feel free to substitute peas or another vegetable)*
- 2 tsp. chopped fresh thyme, plus 3-4 sprigs (rosemary is good, too)
- 1 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 bay leaves
- 1 1/4 cups water, divided
- 1 cup less-sodium beef broth
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 1/2 lbs. peeled baking potatoes, cut into 1-inch pieces
- 1 tbsp. flour
- Fresh parsley, chopped (optional)
*Note: You can use a can of green beans or peas (drained), but add them in at the same time as you add the potatoes instead of with the carrots.
- Preheat oven to 300 degrees (F).
- Heat 1 tsp. oil in a large (at least 5 qt.) Dutch oven (or oven-safe pot with a lid) over medium/medium-high heat. Add garlic and sauté 1 minute or until garlic just begins to brown. Using a large slotted spoon, transfer garlic to a large bowl.
- Add another tsp. of oil to the pot. Add onion and cook for 3 minutes or until tender. Put onion in the large bowl with the garlic.
- Add another tsp. of oil and put in half of the beef; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
- Add another tsp. of oil and sauté the remaining beef until browned on all sides. Add it to onion mixture.
- Pour wine into the pot and bring to a boil, scraping pan to loosen browned bits. Add the beef/onion mixture back in to the pot.
- Stir in carrots, green beans, thyme, salt, pepper, and bay leaves. Pour in 1 cup water, broth, and tomatoes. Bring to a boil and cook for 1 minute.
- Remove from heat; cover and bake for 1 1/2 hours.
- Remove from oven and stir in potatoes.
- Whisk together 1/4 cup water and flour. Stir flour mixture into stew.
- Cover and bake an additional 1 1/2 hours or until potatoes and beef are tender.
Discard bay leaves and thyme sprigs. Sprinkle with parsley, if desired. Great with a hunk of crusty bread.