Hearty Beef Stew
True football fans aren’t fazed by cooler temperatures at their tailgate party; but that doesn’t mean they won’t appreciate warming up with a hearty stew!
Rania Harris shares a great recipe for hearty beef stew in this week’s Heinz Red Zone!
Don’t forget to tune into the PNC Steelers Huddle Show each Saturday after the 11:00pm news on KDKA-TV for more of Rania’s recipes!
Hearty Beef Stew
5 pounds Stew beef, cut into 1-inch cubes
1-2 tablespoons Extra virgin olive oil
2 sliced Large onions
4 minced Large garlic cloves
1/4 cup Red wine
3 diced Stalks of celery
2 Bay leaves
Few chopped Sprigs fresh thyme and parsley
1 pound Diced large carrots
3 pounds Potatoes, cut into 1-inch cubes
1 quart Low-sodium beef broth
1 cup Simply Heinz™ Ketchup
1/4 cup All-purpose flour
Sea salt and freshly ground black pepper
1. Sprinkle the beef cubes lightly with salt and pepper and coat with flour. In a large Dutch oven, sauté for five minutes in olive oil, then add the sliced onions and continue to cook over medium high heat until the cubes are browned; add the garlic during the last few minutes of browning.
2. Add the wine to deglaze the bottom of the pot. Add water to cover the beef cubes. Add celery and seasonings. Cover, reduce heat until stew is slightly simmering. When beef is tender, add the carrots and potatoes and continue to cook for another 45 minutes or until vegetables are tender.
3. Stir in the beef broth and ketchup. Bring to a simmer and continue to cook for another 30 minutes. Place the all-purpose flour in a small bowl. Remove a bit of the broth and add it to the all-purpose flour and stir until smooth. Add to the pot and cook for a few minutes longer or until the stew thickens.
4. Just before serving, add salt, pepper, beef bouillon and pinch of thyme to taste.