One Pot Beef Stew

Snow, snow, snow! After quite a dry winter here on the west coast, I was starting to wonder if we just skipped winter this year. And then a few days ago, the snow started and I woke up to a winter wonderland! And the snow hasn't stopped! There are at least 20 centimeters on our deck and counting and the local mountains are packed with fresh powder.

So yesterday. I decided to take my little one for her first excursion in the snow. We went for a nice long snowshoe and at the end of it, I was famished! (probably had something to do with carrying an extra 16+ pounds on my front!). What did I crave after a day on the mountain? Hearty, soul warming, comfort food of course!

And there is nothing that says comfort like a big pot of beef stew. When it's snowy, cold and dark outside, I vote we all light the fire and dig into this rib sticking, heart warming dish.

One Pot Beef Stew

Serves 4-6 people

Approx 800 grams Stewing Beef, cut into 2 inch cubes

Salt and Pepper

1/4 cup Flour

Olive Oil 

6 Large Carrots, cut into chunks

5 stalks Celery, cut into chunks

3 Onions, cut into chunks

2 cloves Garlic, chopped

1- 28 oz can Whole Tomatoes

 2 tbsp Tomato Paste

 1/2 bottle Red Wine

 3 cups Beef Broth

1 tbsp Worcestershire Sauce

2 Bay Leaves

3 sprigs Fresh Rosemary

5 Large Potatoes, cut into large chunks

1/4 cup Flour mixed with 1/4 cup warm water

Salt and Pepper

 Season the first 1/4 cup of flour generously with salt and pepper. Toss the beef cubes in the flour to coat. 

Heat a large pot or dutch oven over medium high heat and  add enough olive oil to coat the bottom.

Add a quarter of the coated meat and cook on each side until browned. Remove the browned meat from the pan and add more oil and another batch of meat to brown. Repeat until all meat is browned. Set the meat aside.

In the same pot, add another drizzle of oil and add the carrots, celery, onions, garlic and a pinch of salt and cook for about 5 minutes.  Add the browned meat back into the pot along with the tomatoes, tomato paste, red wine, beef broth, Worcestershire, bay leaves and rosemary. Bring to a boil, reduce the heat to a simmer, cover and cook for approximately 1 hour. Then add the potatoes, cover, and continue to cook for another 30-45 minutes until the meat and potatoes are both tender. Add the flour and water mixture and stir well. Cook for another 10 minutes. Season to taste with salt and pepper.