The best beef stew starts with a tender cut of beef; I like to use sirloin. So many recipes tell you to use Chuck roast and cook it for two hours. My goal is to prepare a meal that is on the table within 45 minutes. Fifteen minutes of chopping accompanied by a nice glass of cold Chardonnay. Followed by 30 minutes of sauteing, simmering and plating.
Here’s a beef stew recipe that I’ve been preparing for as long as I can remember. It’s straight forward, include carrots, potatoes and peas cooked in a rich beef gravy. The beef is coated in flour and then sauteed in olive oil before the broth is added. Once the beef broth goes in, the flour that coated the beef forms the gravy. Then the vegetables go in and simmer for about 30 minutes. That’s all it takes.
The other bonus for using sirloin is you can buy more than you need, cook the sirloin as described and then use the extra to “quick start” a recipe the next day, like Beef Stroganoff.
Beef stew always tastes good with crusty bread lathered in butter. This recipe serves four and is perfect for leftovers.
1 pound of beef sirloin, cut into 1/3 inch squares
About a dozen small, new potatoes, sliced in half
1/2 cup frozen peas, defrosted in the microwave
3 tablespoons flour
1 32 ounce container of beef broth
Salt and pepper to taste
2 tablespoons olive oil
Chopped parsley for garnish
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
- Add 2 tablespoons of olive to a dutch oven on medium heat.
- Coat the beef cubes with the flour and add to the dutch oven. Cook until the beef starts to brown.
- Add the beef broth, the onion and garlic powder and the vegetables. Cook on a low boil until the broth starts to thicken. Then turn the heat down low and simmer for 30 minutes.
- Garnish with parsley, salt and pepper to taste.