Monday, October 31, 2011

Hearty Beef Stew

hearty beef stew recipe

I know some of you had snow this past weekend (in October!!), so now is the perfect time to bust out one of my all time favourite cold weather recipes.  When it is cold outside, a hearty beef stew will warm you to your bones.  And this beef stew will make you want to lick your bowl clean.  It has a really lovely, rich flavour, because the recipe calls for veal demi-glace, which is nearly impossible to find in Canada but can be purchased at Williams-Sonoma in the US.  Fortunately, Loblaw's grocery store just came out with a line of "fancy" products and one of them happens to be a porcini mushroom glaze.  (Another alternative would be to reduce some balsamic vinegar).

Hearty Beef Stew
From Kim via an old Williams-Sonoma catalogue

2 lbs. small red and white pototoes, halved or quartered
3 lbs. sirloin steak, cut into 1/2 inch cubes
Salt and pepper to taste
4 oz. pancetta, cut into small pieces
2 tablespoons olive oil
2 yellow onions, coarse chopped
4 carrots, peeled and cut into rounds
3 cloves of garlic, minced
1-1/2 teaspoon fresh thyme
2 bay leaves
1 cup full-bodied red wine
1/4 cup flour
3 cups of beef stock
1 tablespoon veal demi-glace or porcini mushroom glaze

Bring a pot of water to a boil.  Add the potatoes and cook until they can be easily pierced with a fork.  Drain and set aside.

Season beef generously with salt and pepper.  In large Dutch oven over medium heat, cook pancetta for 5-7 minutes. Using a slotted spoon, transfer to paper-towel lined plate.

Increase the heat to medium-high.  Brown beef in batches, 3-5 minutes per batch.  Transfer to a bowl.

Reduce heat to medium: warm oil.  Sauté onions and carrots for 5-7 minutes.  Add garlic, thyme, and bay leaves and sauté for 30 seconds.

Stir in flour, cook for 1-2 minutes.  Add wine, stirring to scrape up the browned bits.  Add stock, demi-glace or mushroom glaze, and pancetta.  Bring to a simmer.

Add beef and potatoes; reduce heat to low, cover, and simmer for an hour.


  1. Wow, great minds like alike, Kelsey, I made this on Saturday to combat the chilling wind we were having in Penticton. It was fabulous as always and the broth is a real treat in this recipe. Thank you for giving me credit for this recipe, but I found it in one of the William Sonoma catalog. When I lived in CA, received their catalog in the mail and it always had lovely recipes in it.

  2. Folks, if you are reading this comment, this stew recipe is beyond the normal tasting stew. Everyone, that I have served it too, always go back for seconds!

  3. This stew looks great!!!

    I've awarded your blog with the Liebster Award, please go check it out!!

  4. Nothing like beef stew to warm the soul on a chilly day! Thanks for the info about the porcini mushroom glaze - I'll definitely look for it. This stew sounds amazing!


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