Classic Beef Stew with Baby Potatoes

Baby Potato Beef Stew

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It’s a classic stew like the one my Moms made my entire life. The very same one I would never eat. The picky eater in me would fish out the potatoes and maybe some of the carrots, depending on my mood, and leave the rest.

I didn’t know back then that it is one of the most comforting things in the world to eat, especially on a cold winter’s day or when you’ve indulged in too many rich foods and desserts and your body is craving a hot, nourishing yet simple meal.

The kind of meal that makes your house smell like a home and warms you from the inside out.

Now I know.

Baby New Potato Beef Stew

Classic Beef Stew with Baby Potatoes

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 6 servings

Classic Beef Stew with Baby Potatoes

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It's a classic stew like the one my Moms made my entire life.

INGREDIENTS:

olive oil, for sauteing
1 + 1/2 pounds round cubes for stew
coarse salt and fresh black pepper
1/2 cup all-purpose flour
1 tablespoon worcestershire sauce
1 large yellow onion, diced
4 cloves garlic, thinly sliced
4 large carrots, sliced into coins
3 stalks celery, sliced
1 teaspoon dried thyme
1 tablespoon fresh chopped parsley
1 bay leaf
1 sprig fresh rosemary
4 cups beef broth
1 + 1/2 pounds new red potatoes, sliced in half if large

INSTRUCTIONS:

  1. In a large Dutch oven or soup pot heat enough oil to coat the bottom of the pot over medium heat.
  2. Season the meat well with salt and pepper then dredge each piece with flour. Cook, turning to brown on all sides without cooking through to the center.
  3. Add the worcestershire, the onion, garlic, carrots, celery, thyme, parsley, bay leaf, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, tossing often.
  4. Add the beef broth and the potatoes. Bring to a simmer 45 minutes to 1 hour, stirring often, tasting and seasoning as needed. Cook until the meat is tender and the potatoes are soft.
  5. Remove and discard the bay leaf and rosemary sprig before serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/classic-beef-stew-with-baby-potatoes/

Comments

  1. Ann Thompson says

    I haven’t made stew in ages but after reading this I’ve got a huge craving for a bowl of it right now. I never thought of using baby potatoes, I’ve always just cut regular old white potatoes up into big chunks. You also have a couple ingredients here that I’ve never included. I’ve been working off my mom’s recipe so the next time I make stew it will have the worcestershire sauce and beef broth instead of plain water

    • Reeni says

      I think my Mom used to use water in hers too! She used a tougher cut of beef so she had to cook it longer to make it tender which in turn made it’s very own broth. I’m picky – I like a less fatty cut of beef that doesn’t need that long cook time. Anyhoo Happy New Year to you and Duke! Give him a hug! xoxo

      • Judy says

        Ha ha! Grow my own. On my windowsill?
        If we do have farmers markets not around me. Maybe in Tel Aviv but I’m not going to go specially for baby potatoes. The amount of fruit and vegetables that I buy weekly don’t warrant it either.
        Have you left the skin on the potatoes?
        Question. Can I freeze limes as is?
        Have I wished you a happy new year yet?
        To you and all the rest of your readers.

      • Reeni says

        Hi Judy! I’m glad you liked that one! :-) I did leave the skins on because I love red potato skins! They are just so delicious. I never froze limes before. I think you have to squeeze the juice and freeze that rather than the entire thing. You can do it in ice cube trays and then pop them out and store in bags. Happy New Year!!

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