Stove Top Beef Stew
A deliciously comforting stew to make on the coldest of days!
Servings 6 People
Ingredients
- 1 lb stewing beef (or 1 lb of cut up beef steak)
- 4 cups chicken broth
- 1 tbsp oil
- 1 tsp worcestershire
- 1 cup red wine
- 1 tsp thyme
- 2 cloves garlic
- 3 cups potatoes, cubed
- 2 cups carrots, cut
- 1 onion, diced
For the Roux
- 1/2 cup butter
- 3/4 cup flour
Instructions
- Brown the beef over medium-high heat.
- Put browned meat in a big pot with broth, wine, salt, thyme, Worcestershire, and garlic.
- Bring to a boil and then drop the heat down to a simmer. Simmer, covered, for 1 hour.
- Add the potatoes, carrots, and onions. Bring to a boil again, and then lower the heat to a simmer. Simmer for another hour.
- Make the roux by melting the butter in a frying pan over medium-high heat. Once the butter is melted, add the flour.
- Whisk the flour and butter together for 5 minutes. Do not overcook or allow it to become too dark. It should be a nice light yellowish colour.
- Add the roux to the stew. Cook the stew for another 5-10 minutes.
- Serve!