Uses basic, on-hand ingredients to make the best beef stew we have EVER tasted!
Double Beef Stew
- 1.5 lbs (give or take) stewing beef
- 1.5 lb (give or take) extra lean ground beef
- 2 tbsp olive oil (coconut oil would work too)
- 4 carrots, peeled and cut into 1 inch pieces
- 2 large yellow onions, rough chopped
- 8 cloves garlic, minced (suggest using the pre-minced garlic in a jar)
- 1 large can diced tomatoes with liquid (could substitute 6-8 fresh, chopped Roma tomatoes if you don’t do canned food)
- 1.5 cups red wine
- 2 tbsp sugar (unprocessed and organic is best)
- 2 tbsp potato starch or flour
- 4 cups broth, veggie or beef
- 1 bouillon cube, beef-flavoured
- 2-3 large potatoes, cut into roughly 1 inch pieces
- 1.5 cups frozen green peas
- 3 tbsp whole grain mustard (Dijon works too)
- fresh ground salt and pepper, to taste
DIRECTIONS: Allow all beef to thaw a bit (if working from frozen) before beginning. Prepare extra lean ground beef mince ahead of time in a frying pan. Drain off any fat into a can or container and place in the garbage when cooled and solidified. Set aside cooked beef mince.
Heat oil in bottom of a large soup pot (or Dutch oven) over a medium-high heat. Add stewing beef chunks and cook until brown on all sides. Remove from pot and place in a heat-proof bowl or on a plate.
Add about a 1/2 cup of the broth to the bottom of your pot and scrape off the stuck on bits with a spoon until loose. (You want to keep this extra source of flavour as part of your stew — trust me!) Add carrots and onions. Stir for roughly 5 minutes, until both are softened. Add garlic, and stir for an additional minute. Add wine, and simmer for about 4 or 5 minutes, until some of the liquid has evaporated. Keep scraping the bottom of the pot every so often, to prevent anything from sticking.
Whisk together the starch, bouillon cube, and all of the remaining broth. Add to pot when well mixed. Next, add sugar and tomatoes to pot and stir. Add back stewing beef, plus cooked beef mince, and bring to a boil. Cover and reduce to a simmer for about two hours. 20 minutes before stew is done simmering, add potatoes, peas, and mustard. Taste and season with salt and/or pepper if needed. Serve with a hearty, fresh bread.
Makes 6 generous servings.
- Warm the broth first before adding the starch in order to prevent lumps.
- Had white wine cubes in the freezer (leftovers from a holiday party), so I used those instead of red wine — and it still tasted great!
- Used up 4 cups of my homemade veggie broth from last year — and a veggie bouillon cube instead of beef ’cause that’s what we had on-hand. Again, totally fine and tasted great.
- Leave the peels on if using new or white potatoes.
- FYI: never pour grease or oil of any kind down the drain (or flush it down the toilet), as it will contribute to future clogs.
- You can add other ingredients such diced celery, mushrooms, or frozen corn.
- Source: Adapted from a recipe by Chew Out Loud called “One-Pot Beef Stew (with Potatoes)”