Beef Stew
When the weather turns cold and gloomy there is just nothing better than warm food that’s been simmering in a pot for a couple of hours. Light some candles and create some “hygge” (coziness) and enjoy your stew with mashed potatoes. There, I am ready for winter hibernation.
Beef Stew
Ingredients:
2 lbs chuck beef, cut into bite size pieces
Salt and Pepper
Extra Virgin Olive Oil, for frying
1 whole medium onion, diced
2 cloves of garlic, chopped
4 oz tomato paste
1 quart chicken stock
several dashes Worcestershire sauce
1/2 teaspoon sugar
4 carrots, peeled and sliced
1 large turnip, peeled and cubed
Directions:
Season beef cubes with salt and pepper. Heat cooking pot to medium-high heat, add olive oil and brown beef in small batches on all sides, remove beef to a plate and set aside.
Lower heat to medium, add onions and cook until translucent. Add garlic and cook for another minute. Add tomato paste, stir to combine and cook for another 2 minutes. Add chicken stock, Worcestershire sauce and sugar to cooking pot. Add beef cubes back into stew, reduce heat to low and simmer covered for 2 1/2 to 3 hours.
After 2 1/2 to 3 hours add carrots and turnips, simmer covered for another 30 to 40 minutes. Adjust taste with salt and pepper. Serve with mashed potatoes and enjoy!
Source: adapted from Pioneer Woman
Pretty picture!
Thank you Vinny 🙂
Mmm, that sounds so good. I’m in Denmark right now and dealing with the impending darkness, and what I might just need is a good stew 🙂
Actually this time a year, I really miss the bad Danish weather and gloomy days because on the inside of your home there is so much “hygge”. It make for a wonderful contrast.
You can’t beat a good stew! Especially in the fall and winter, yum, yum.
There is something to be said about comfort food this time a year.
Oh my, that looks so delicious! If I had beef and potatoes I’d make it right now. 🙂 Alas, I’ll have to stick with chicken curry today. 🙂