After 5 years of tweaking, adjusting, and simplifying, the final recipe has been settled on. I love beef stew, but I don’t love making it. So after writing the first overly complicated, tiresome recipe, I set out to simplify it while maintaining the flavors. So here it is, about 2 hours from prep to serve.
For one pound of beef:
1 pound stew beef
4 large carrots
a few fistfuls of fingerling potatoes
1 container of baby portabella mushrooms
2-3 cloves of garlic
a couple fistfuls of small boiling onions
flat leaf parsley
1 bottle dry red wine
1. olive oil and garlic in the bottom of a pot, brown beef for 5 minutes.
2. add carrots, onions, potatoes, mushrooms, and 3/4 bottle of red wine.
3. crunch up 5-6 sprigs (of each) thyme and rosemary in your fingers and add.
4. add sea salt and pepper (salt is hugely important in brining out flavors, don’t be stingy).
5. simmer for 1.5 hours with the top tipped to let steam out, stirring occasionally.
6. add the rest of the wine and simmer with the top off for 15-30 minutes.
7. sprinkle wondra flour over the top a bit at a time while stirring until nice and thick—don’t worry it wont clump (regular flour will).
8. Serve in a bowl with parsley on top.
9. check to make sure there is enough salt.
10. garnish with a few sprigs of rosemary and thyme and serve with a crusty sourdough bread, or whatever you prefer.
Feel free to make this the night before you want to serve—it is even better the second day.
Enjoy! Feel free to ask questions if something is unclear. I don’t take ingredient measurements too seriously; adjust things according to your taste.