There are few things more comforting than a warm, hearty meal after a cold winter day. Pair our Gartner’s stew meat with some warm broth, fresh carrots and potatoes for a delicious winter dinner. Give this beef stew recipe a try! This recipe is meant to serve 8 people, so it’s perfect for a group gathering, or to savor leftovers for the next day.
Ingredients:
– 2 lb. Gartner’s Diced Stew Meat
– 1 yellow or white onion
– 2 carrots – cut & peeled
– 1 lb. petite gold potatoes
– 6 cups beef broth
– 4 cloves of garlic – minced
– 4 tbs. tomato paste
– 1 tbs. worchestershire sauce
– 1 tbs. vegetable oil
– 1 cup red wine
– 1 tsp. dried thyme
– ¼ cup fresh parsley – chopped
– Salt & pepper to taste
Recipe:
Prepare ingredients:
Start by chopping the onion, peeling and slicing the carrots, and halving the petite gold potatoes. Mince the garlic and chop the fresh parsley.
Sear the Meat:
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Add the diced stew meat and brown it on all sides. Season with salt and pepper. Once the meat is browned, remove it and set it aside. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
Add Tomato Paste and Deglaze:
Stir in the tomato paste, coating the onions. Allow it to cook for 2-3 minutes to develop flavor. Add the beef back to the pot.
Add Vegetables and Broth:
Add the sliced carrots, halved potatoes, dried thyme, and Worcestershire sauce to the pot.
Pour in the red wine and beef broth, ensuring that the ingredients are well-submerged.
Simmer and Cook:
Bring the stew to a boil, then reduce the heat to medium-low and cover the pot. Let it simmer for at least 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
Adjust Seasoning:
Taste the stew and adjust the salt and pepper to your liking. Just before serving, stir in the chopped fresh parsley. Ladle into bowls and enjoy!