This savory beef stew can simmer on the stove for two to three hours or cook in the slow cooker all day while you work. It's not quite your usual beef stew. Yes, it includes the standard onions, carrots, and celery, but it also is flavored with earthy cumin, garlic, and red wine. Serve the stew over noodles, polenta, mashed potatoes, or rice to catch all the rich juices. A simple mixed salad and a green vegetable or hot bread would round out the meal well. The stew is easy enough for a week night and special enough for a company meal. Enjoy!
Savory Beef Stew -- Serves 4+
1 tablespoon of canola oil
1-1 1/2 pounds of beef chuck, cubed (or beef stew meat)
1/4 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of cumin
1 medium onion chopped
8 ounces of carrots sliced (2-4 carrots)
2 celery stalks chopped
1 teaspoon of garlic powder (or granulated garlic)
1/2 teaspoon of dried oregano
1 14 ounce can of diced tomatoes with their juice
1/2 cup of red wine (the cheap stuff is fine)
1/2 cup of beef broth
1 tablespoon of Worcestershire sauce
2 tablespoons of fresh parsley, chopped (optional)
In a large skillet, heat the oil until it's hot. Shake the cubed beef with the flour in a plastic bag and add the beef (and any left over flour in the bag) to the skillet. Sprinkle on the salt, pepper, and cumin. Let the beef brown for 5-10 minutes, flipping the cubes midway through after one side has browned. Add the onion, carrots, and celery and let them cook with the beef for another 5-10 minutes until the vegetables are beginning to brown. Sprinkle on the garlic powder and oregano. Stir in the tomatoes, red wine, beef broth, and Worcestershire sauce and bring the stew to a boil. Reduce the heat, cover the stew, and let the stew simmer for 2-3 hours or until the meat is fork tender. You may need to add a little more liquid if your lid isn't tight fitting. Alternatively, you can brown the floured beef and place it in a slow cooker with all the other ingredients. Stir the stew, cover the slow cooker and cook the stew on low for 6-9 hours or until the beef is fork tender. Sprinkle some chopped fresh parsley on the stew before you serve it, if you'd like.
