I think I've decided that beef stew is my favorite winter dish. It is just so comforting, easy and freakin delicious! And it's even better when being enjoyed with a glass of cab and snow...yes, we had snow here in Georgia Friday morning through Saturday morning! 9" to be exact! We haven't had that much snow in at least a decade nor have we had snow this early in the season in years. I was loving every minute of it too!
I awoke Friday morning to the snow coming down and immediately knew what I was making for dinner that night. After The Savory Soul Baby and I got done with our mommy and me class and cookie exchange, we headed to the ATM for cash to pay the sweet lady who embroidered our Christmas stockings. The trip took twice as long as it normally would bc schools had released early and traffic was getting ridiculous. So, I decided to forego picking them up that day and to just head home. I needed a few things from the grocery store and luckily the hubs got off work really early and was able to go for me! There was no way I was going to get my sleeping baby out in that mess.
I was so excited to get this stuff going! I have been waiting on the perfect evening to present itself so I could make it. And Friday was THE perfect night. It's really so easy and only requires a few steps. Traditionally beef stew calls for chopped potatoes but I had left over mashed so I poured the stew over them in lieu of the chopped; I think I prefer it that way because it makes it even more hearty!
I started by tossing the beef tips in flour that I seasoned with salt and black pepper, then browned the meat in my dutch oven in olive oil. I then deglazed the pot with red wine.
After getting all those yummy bits off the bottom of the pot, I added the mirepoix, pronounced meer-pwah. It's basically just the base of any soup and consists of carrots, onion, celery, however, there's no celery in this but instead an herb bunch. So I suppose it's not technically a mirepoix but i bet you at least learned something new! haha!
I added beef stock, tomato paste and the beef chunks then let it simmer on low for about an hour. At the time I didn't have those thyme & black pepper biscuits, I had the mashed potatoes but left over I had it with a biscuit and it was fantastic!
I promise this will be your go-to comfort dinner this winter. It's so easy and soulful!
1 package beef tips
2-3 tbsp flour
1/2 cup red wine, cab preferred
Salt and pepper to taste. I prefer lots of freshly ground pepper!!
2 tbsp olive oil
1 cup baby carrots
1/2 sweet onion in fourths
1 box low sodium beef broth
1 large garlic clove (finely chopped) or grated on a microplane
1 tbsp tomato paste
handful of fresh thyme tied together with kitchen twine
2 bay leaves
1. Toss beef tips in plastic bag with flour, salt and pepper.
2. Add to large pot with olive oil over med-high heat.
3. Lightly brown meat for about 2 minutes then remove meat from pot and place in a bowl off to the side.
4. Turn burner to med-low and add wine. Scrap the pot with a wooden spoon making sure to get all the goodness off the bottom of the pot.
5. Add veggies, stock, tomato paste, garlic, thyme. Let simmer until carrots are tender, about 20 minutes.
6. Add beef tips and let simmer on low for about 40 minutes stirring occasionally.
7. Serve over mashed potatoes or with a drop biscuit!!
I realize the portrait mode doesn't work as well at night so I'll work on that!!
If you make this recipe, please @ me or tag The Savory Soul!! Stay warm yall!