Stove-Top Stew

Happy Sunday!

It’s been a long ass time since I’ve posted a recipe, or anything for that matter. I would say that the winter weather inspired this recipe, but I’d be lying. We just needed to eat today – true story.

img_5257Nevertheless, this is a perfect winter dish. Hearty, hot and homemade. Grab a crusty ciabatta and enjoy!


stewing beef or lamb

3 carrots chopped

1 large onion chopped

2 ribs of celery chopped

8-10 baby potatoes quartered

2 bay leaves

all purpose flour



salt and pepper

olive oil

2 beef bouillons

4 cups of water

1 tablespoon of tomato paste

1. Dissolve bouillons in 4 cups of boiling water.

2. In a bowl, season meat with salt and pepper. Add 1 tablespoon of flour to coat and toss gently. Heat butter and oil in a large Dutch oven, add meat. Brown until slight crust forms, add 1 ladle of beef broth to deglaze pot.

3. Add tomato paste and another ladle of broth. A sauce will begin to form. Keep stirring and make sure it’s not sticking.

4. Add carrots, onions, celery, bay leaves and season with thyme. Add remaining beef broth and simmer for one hour, partially covered.

5. Add your quartered potatoes and continue to simmer for another hour. Your stew will begin to thicken now that the taters are in. If you like a more rich gravy in your stew, you can add a roux.

6. Roux – melt 2 tablespoons of butter on medium heat. Add two tablespoons of flour and whisk together. Keep whisking while your roux forms. It should look like a thick paste that binds together and adheres to your whisk. Be careful not to burn it!

7. Slowly and gently add your roux to the stew. I usually whisk in small amounts at a time to see how much I really need.

Perfect for a make-ahead meal, easy to freeze and the ultimate comfort food!


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