Simple Classic Beef Stew

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For Superbowl Sunday, instead of ordering the number one food for the day, pizza I decided to make a big batch of beef stew.  Beef stew to me is one of those meals that makes you feel all warm inside and with the freezing cold temperatures here, it was a perfect fit. This recipe has all of the classic ingredients with a few changes that I have adapted over the years. Please check out the recipe below and feel free to leave comments below if you have tried my recipe.

 In a shallow bowl, add the 2 tablespoons of flour, salt, pepper and the beef chopped into 1" cubes. Toss and coat the beef evenly.

In a heavy pot or dutch oven, add the olive oil and heat until hot. Brown the beef on all sides. Add the onion, garlic, celery and carrots. Cook until onions and celery are soft and garlic has brown slightly.

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Add the flour and stir making sure all of the flour has moistened by the cooking liquid and oil in the pan. Cook for an additional 5 mins.

Add the wine, coffee, tomato paste and beef stock. Stir until tomato paste is incorporated into the liquids. Add the bay leave, thyme and rosemary and bring to a boil. Turn the heat down to a medium low or a simmer and cover. Cook for 1.5 hours or until beef is tender.

Add the diced potatoes and cook for an additional 20 minutes or until potatoes are tender. Remove the thyme and rosemary springs along with the bay leaf. Season with salt and pepper to taste.

Serve the beef stew over egg noodles, mashed potatoes or just as is.

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