Classic Beef & Veggie Stew
This beef stew is a delicious and comforting meal that’s perfect for these unseasonably cool spring temps. It’s packed with lots of veggies, farro and makes enough to have for leftovers the next day (or even freeze and heat up later).
I like to sear the beef before adding it to the veggie stock – it makes such a difference in the flavor you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat!
- 1.5 lb beef stew meat, cubed
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion chopped
- 1/2 cup red wine
- 6 cups beef broth
- 3 tablespoons tomato paste
- 2 teaspoons Herb de Provence (or you can use a mixture of oregano, rosemary, thyme)
- 5 carrots, chopped
- 5 celery, chopped
- 3/4 cup peas
- 2 cups mushrooms
- 1 cup dried farro or noodles
- Heat butter in a large Dutch oven or pot. Add chopped carrots, celery and onion, and let it cook down for 5 min. Then add mushrooms, seasonings and peas and 3 tablespoons of tomato paste. Stir and set it cook down for another 5 min.
- While the veggies are cooking, combine flour, garlic powder and salt & pepper. Toss beef in flour mixture and sear beef until browned on medium heat.
- Combine beef into the Dutch oven with the vegetables. Add red wine, beef stock and farro and bring to a boil.
- Reduce heat to simmer for 1.5 hours. You want the beef to be very tender so keep it longer if needed.
- Shred beef with forks and add it back to the pot.
- Turn off the heat and let it sit for another hour (this will make the stew thicken and the flavors intensify.