Best Beef Stew

18 ingredients
13 steps

Ingredients

  • 1 lb lean stewing beef (1 inch cubes)
  • 1/2 cup seasoned flour, seasoned with your favorite seasonings
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dry mustard
  • 1 large Spanish onion, sliced
  • 1 whole bulb of garlic, peeled, separated and coarsely chopped
  • 2 cups port wine (or any good red wine)
  • 12 whole baby carrots, peeled
  • 1 rutabaga, peeled, cut into large cubes
  • 1/2 head celery, cut into 1 inch lengths with leaves
  • 6 -8 large mushrooms, quartered
  • 2 dashes cayenne pepper
  • 1 teaspoon dried thyme
  • 2 dashes Worcestershire sauce
  • 2 tablespoons creamed horseradish
  • salt
  • 1 1/2 - 2 cups water
  • 4 -6 medium scrubbed do not peel quartered white potatoes

Directions

  1. 1
    Dredge beef in flour, seasoned with your favorite seasonings.
  2. 2
    Heat large Dutch oven (cast iron is best).
  3. 3
    Whisk together olive oil and dry mustard, add to heated Dutch oven.
  4. 4
    Add Spanish onion and caramelize.
  5. 5
    Add dredged beef, brown on all sides.
  6. 6
    Add garlic, brown, being careful not to burn.
  7. 7
    Add wine, deglaze the pot and simmer 10 minutes.
  8. 8
    Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
  9. 9
    Stir and simmer another 10 minutes.
  10. 10
    Add water and potatoes.
  11. 11
    Stir and bring back to simmer.
  12. 12
    Preheat oven to 300°F.
  13. 13
    Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.

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