You may think that I forgot about this month’s Kitchen Bootcamp challenge… But, I didn’t! I just waited until the last minute.
Two weeks ago, as I was planning our dinner menu for the next week, I planned to make a nice beef stew. It was chilly at the time, and it seemed like the perfect warm one-dish dinner. Then the weather changed. We ended up having a few days where the thermometer read in the high 60’s and even low 70’s! So, my motivation to make stew disappeared a bit.
Last week, though, despite the unseasonably warm weather, I finally got around to making this beef stew. It’s not a fancy gourmet beef stew with unusual spices and flavors. Instead, I just made a typical, hearty beef stew loaded with lots of great vegetables. I had a jar of garlic pepper rub (typically for grilling steaks) in my pantry that I wanted to use, so I used that to season the beef. You could use your favorite grilling rub, and a Montreal steak seasoning would work perfectly.
Overall, this beef stew is quite easy to make and has a lot of great flavor. Be sure to save the leftovers, too, because both my husband and I agreed that this tastes better the next day (or even a few days later). And, I don’t normally eat leftovers, so you know it must be good!
(Serves 4 – 6)
- 2 tablespoons extra virgin olive oil
- 1 pound stew beef, cubed
- 1 – 2 tablespoons garlic pepper rub
- 2 stalks celery, chopped
- 1 large sweet onion, chopped
- 3 – 4 cups beef broth, divided
- 1/2 pound carrots, peeled and cut into bite sized pieces
- 1/2 pound parsnips, peeled and cut into bite sized pieces
- 1/2 pound baby potatoes, cut into bite sized pieces
- 14.5 ounce can diced tomatoes
Heat the olive oil in a dutch oven or large heavy pot over medium high heat.
While the oil heats, liberally sprinkle the cubed beef with the garlic pepper rub, turning the beef over to evenly coat each side. Transfer the beef to the pot and sear the beef cubes on each side. Remove the beef from the pot and set aside.
Add the celery and onion to the pot and cook in the rendered beef drippings and remaining oil and spices. Cook until soft and translucent, about 5 – 7 minutes. Pour in about 1 cup of the beef broth to deglaze the pot and scrape any browned bits up off the bottom.
Add the carrots, parsnips, and baby potatoes to the pot. Return the seared beef to the pot, as well. Stir in the can of diced tomatoes. Add the remaining broth, adding just enough that it covers the vegetables and beef. Bring to simmer, partially cover, and cook for about 45 minutes – 1 hour, until the vegetables are tender and the beef is cooked through. Serve immediately or keep warm until ready to serve.