Hearty Beef Stew
Ingredients
- 4 tbsp olive oil
- 4 lb beef stew meat trimmed, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp Camp Spice Mix recipe follows
- 3 tbsp butter
- 1 lb button mushrooms quartered
- 2 cups yellow onion course chopped into large pieces
- 2 cups carrotss sliced into 1-inch pieces
- 3 celery stalks course chopped into large pieces
- 3 garlic cloves minced
- 5 tbsp unbleached flour
- 5 cup beef stock room temperature
- 5 tbsp tomato paste
- 3 tbsp balsamic vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 dried bay leaves
- 4 cups russet potatoes cut into 1-inch pieces
- 1 cup frozen green peas thawed
- 3 tbsp fresh parsley leaves, chopped
Camp Season Mix
- 2½ 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.
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.
- Serve with hot biscuits or cornbread.
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