Beef stew reminds me of being a kid. I guess that’s because my parents always made a really amazing one. It’s also just the thing to warm you up on a cold winter night when soup sounds sooo good, but just not filling enough. And for those of you who love red meat but are trying to eat healthy, you can always buy a super lean cut of beef.
So, first you’ll want to brown your meat. I bought lean beef from Trader Joe’s that’s already cut up and perfect for stews. Then cook the carrots, onions, and mushrooms (or whatever you decide to use); stir in the flour; and add chicken or beef broth (I used Trader Joe’s beef broth), wine (I used 3 buck chuck Cabernet Sauvignon from TJ’s), and crushed tomatoes (mine had garlic in them). Now you need to turn the heat down and let the stew simmer for 50 minutes. Make sure you stir it occasionally or it will get gross and stick to the bottom of the pot.
Lucky for me, the stew can be made a couple days ahead of time. But you’ll probably need to add some water to it once you take it out of the fridge because it will be super-thick. I was really happy with how the stew came out
Not only is the beef stew really delicious, but it’s made even better when you listen to the suggestions of 2Guys Uncorked and pair it with a pinot noir (try A to Z) or a California Syrah (try Rosenblum). Obviously, these wines (along with everything else in my life) can be found at Trader Joe’s. Really, what can’t? Besides marshmallows; TJ’s doesn’t have marshmallows.