It’s feeling like a stew kinda of night …
Soup is the perfect fall or winter dinner especially when you’re craving something cozy and warming. Serve each steaming bowl of soup with a large slice crusty bread. This is a hearty soup full of slow simmered junks of beef, cozy potatoes, carrots, and green beans. It’s delicious and great for any night of the week. The best part is the leftovers, so good!
Hearty Beef Stew
Ingredients
- 2 1/2 pounds of cubed chuck beef
- 1 tbsp kosher salt - salt to taste
- 1/4 tsp pepper - to taste
- 1 medium onion, diced
- 1/3 cup diced celery
- 1 cup diced carrots
- 1 bay leaf
- 3 potatoes, diced
- 16 ounces beef or bone broth plus water as needed
- 1/4 - 1/3 cup red wine, optional for deglazing
- 1 tbsp butter plus 1 tbsp olive oil for searing the beef
- 14 ounce can of green beans (fresh is also okay )
- Crusty bread
Instructions
- Wash and dry beef chuck cubes.
- Heart Dutch oven and add butter and olive oil.
- Add beef and sear until browned.
- Deglaze pan with wine, water, or broth.
- Add diced onion. Cook until browned.
- Add celery. Cook for one or two more minutes. Add extra liquid or oil if needed.
- Add water to cover meat and allow to simmer for at least an hour or more. This is key to having tender meat. Keep adding water as needed to keep meat from burning or getting dry.
- Add potatoes, carrots, green beans and broth. Simmer beef for a couple hour or until meat and veggies are tender. Add additional water to cover beef and vegetables.
- Serve with crusty bread.
