I’ve been hesitating to post this recipe simply because the picture, oh, the picture does not do this thick, classic beef stew justice.
I took a lot of shots of this dish and either they were out of focus (par, course) or they were in focus but they just looked sloppy because well, let’s be honest, beef stew isn’t one of the prettier meals you can pile onto a plate.
Ever since I moved into my apartment a year ago I’d been dying to light a fire and make a big pot of this on a Sunday afternoon.
Well, instead I made it at 10 PM on a Tuesday night so I could freeze it and bring to my mother’s for dinner over the weekend, but the sentiment was there.
This takes longer than you might want to spend cooking dinner on the average work night but it’s perfect for dividing into several portions and freezing to reheat throughout the week.
- 2 tablespoons olive oil (I think canola or any vegetable oil would be fine also)
- 2-3 large white onions, coarsely chopped
- 2½ pounds beef chuck (or pre-cubed sirloin available in the butcher section of your grocery)
- 3 cloves garlic, minced
- 1 tablespoons salt
- 8 ounces tomato sauce
- Balsamic vinegar (enough for a hearty splash, about ½ cup)
- Red wine (again, you can eyeball but I used about ½ cup)
- 1 bouillon cube
- 2 bags of frozen stew vegetables (carrots, potatoes, celery)
- A big handful of spinach (optional)
- Sauté onions in olive oil in a soup pot over a medium-low heat until they are translucent. Add garlic and salt.
- In the meantime, cube meat into bite-sized chunks, removing any visible fat. Add meat to onions and sauté on all sides until lightly browned.
- Add a generous splash on balsamic, let liquid evaporate. Repeat with wine.
- Add tomato sauce, bouillon and enough water to cover the meat. Lower flame and let simmer for a few hours until meat is tender. Add water as needed. Add veggies as desired. Let stew for several hours.