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foodforgroups

Hearty Beef Stew

Cook Time 1 hr 30 mins
Total Time 2 hrs
Cuisine American
Servings 8

Ingredients
  

  • 4 tbsp olive oil
  • 4 lbs beef stew meat, trimmed and cut into 1-inch pieces
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tsp Camp Spice Mix, recipe follows
  • 3 tbsp unsalted butter
  • 1 lb button mushrooms, quartered
  • 2 Cup yellow onion, course chopped into large pieces
  • 2 Cup carrots, sliced into 1 inpieces
  • 3 celery stalks, course chopped into large pieces
  • 2 tbsp course chopped garlic
  • 5 tbsp all-purpose flour
  • 5 Cup beef stock, room temperature
  • 5 tbsp tomato paste
  • 3 tbsp balsamic vinegar
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3-4 dried bay leaves
  • 4 Cup 1-inch diced russet potatoes
  • 1 Cup frozen green peas, thawed
  • 3 tbsp fresh parsley leaves, chopped

Camp Season Mix

  • 2.5 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp onion powder

Instructions
 

Camp Season Mix

  • For season mix, combine all ingredients into a clean glass far with tight fitting lid and store in a cool dry place. It will keep all year.

Beef Stew

  • Set a Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Season beef with salt, pepper and Camp Mix. Toss meat to cover evenly.
  • Add ¼ of the seasoned beef to the pot and cook until browned on all sides. Remove the browned meat and set aside. Add another tablespoon of olive oil along with another ¼ of the beef and brown on all sides. Remove and repeat until all the meat is browned and set aside.
  • Add butter and mushrooms to the pot and cook, stirring occasionally until well browned, about 4-5 minutes. Add onions, carrots and celery and saute' until onions are softened and lightly caramelized, about 5 minutes more. Add garlic and cook 30 seconds.
  • Sprinkle the flour over the vegetables and cook, stirring for about 3 minutes. Add stock, tomato paste, thyme, rosemary, and balsamic vinegar.
  • Return the beef to the pot and bring to a boil. Reduce heat to a simmer, partially cover pot and cook stirring occasionally until meat is tender. About 1 hour. Add potatoes to the stew, cover and cook until the potatoes are tender. About 30 minutes.
  • Remove the bay leaf, thyme and rosemary stems and add the peas and parsley. Stir well to combine, then remove from heat.
  • Serve with fresh hot biscuits.

Notes

  • This stew can be prepared with all but the potatoes, peas and parsley, then transfer to a crockpot set on low for 4-6 hours. One hour before serving, turn crockpot to high and add the potatoes. Once the potatoes are soft, but not mushy, add the peas and parsley.
  • It's now ready to serve or hold on warm till needed.
Keyword Soups/Stews
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