See how that works? You just throw in “Super Bowl” and you have an instant one pot dish success. Truthfully, this beef stew has nothing to do with the Super Bowl. And note to self: bowls and bowls of this dish will NOT work with a Beyonce leotard. Not sure what I’m talking about? Just google “Super Bowl Half Time Show and Beyonce” and you will quickly find out.
So what DOES this beef stew have to do with anything? Well, for starters it is absolutely delicious. Like “husband kept saying how delicious it was the entire time he was eating it” kind of delicious. Second, it was rather easy, but a little time consuming. Third, the 14 month old liked it. No, he loved it. That’s enough of a reason to post a recipe in my humble opinion (talk to me, mamas). And finally, we can eat on it all week, which is my own kind of Super Bowl experience. I have no idea why I keep referencing the Super Bowl, but just go with it, okay?
I combined two different recipes: One from Barefoot Contessa (uh, of course) and the other from Pioneer Woman (that woman knows her way around a Worcestershire Sauce bottle). The result? Fall apart beef, super flavorful broth, and tender veggies. Done and d-o-n-e.
Inspired Beef Stew
1.5 lbs Beef Stew Meat
2 Bay Leaves
3 Tablespoons Olive Oil
1 Tablespoon Butter
Salt And Pepper
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 ounces, weight Tomato Paste
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
Several Dashes Worcestershire
1/2 teaspoon Sugar
3 whole Carrots, Peeled And Diced
1 large whole Turnip, Peeled And Diced
4-5 Baby Bella Mushrooms, sliced
Let’s talk beef first. I took Barefoot Contessa’s lead here and made a very simple marinade consisting of that little bit of red wine left in the bottle sitting on my counter (3/4 cup or so) and 2 bay leaves. She suggests using an entire bottle, but you know…I just didn’t have that much left. I added a little over a pound of stew meat and refrigerated it for 5 or 6 hours.
Then, I simply drained the beef and got rid of the bay leaves. I salt and peppered the drained meat and set it aside.
Heat olive oil in a large, heavy pot over medium-high heat. Add butter and brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside. It should look like this (warning: meat shot)
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for a few minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 2 hours.
After 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 45 minutes. Add the sliced mushrooms and simmer for another 15 minutes.
When the veggies are tender, you are good to go! Taste and add salt and pepper as needed. Serve hot in a bowl with mashed potatoes, letting the juice run all over everything.
A big thank you to Barefoot Contessa and Pioneer Woman for the inspiration.