Dang! I don’t remember it ever being this cold outside! I woke up this morning to take the kids to school and water on the ground had turned into ice. Yikes! Ice on the road in Encino? Um…can we say global climate change.
So to keep my crew warm from the inside-out I made this hearty, flavorful beef stew. I love one pot cooking and the key to a great pot of stew is slowly building up all the flavors and adding in wonderful, fresh herbs and spices.
What’s your favorite meal to keep warm?
Make this week productive and do something for you!
Ali in the Valley
Photo by: Ali
Recipe for Beef Stew:
2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon black pepper
2 tablespoons garlic (chopped)
2 cups of onions (chopped)
3 tablespoons all-purpose flour
4 cups of beef stock
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small potatoes, quartered
1 cup carrots (chopped)
1 cup celery (chopped)
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves
In a large pot, over medium-high heat add 1 tablespoon olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef until brown for about 6 to 8 minutes, stirring occasionally. Add remaining olive oil, onions, celery and 1 tb garlic, flour, beef stock, tomato paste, herbs and spices. Deglaze the pan with the stock, scraping the browned particles away from pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Once the stew is cooked, stir in the peas, remaining garlic and parsley. Re-season the stew if necessary and serve immediately.
Ingredients for Essence Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme