Beef Stew from Scratch

For the past few years, my husband and I have wanted to make a good beef stew that didn't involve using a packet of seasoning mix from the store.  I know... there's lots of recipes out there for this kind of thing, but I either didn't think about looking one up or was more intrigued by creating my own version without help.  So, after much experimenting, I finally got a batch right, and it was GREAT.  I know it hasn't been that cold here, but you can't go through winter without having beef stew at least once (or so my husband says!).  So, give it a try and let me know what you think.  Maybe next post I'll get back to baking... :)


Beef Stew

• 1 lb Round Steak, Cubed
• 3 leeks thinly sliced
• 1/2 cup Carrot slices
• 2 celery stalks, chopped
• 1 tsp thyme
• 1/2 tsp summer Savory
• 1 tsp rosemary
• 1/2 tbsp basil
• 1/2 tbsp oregano
• 2 Bay leaves
• 32 oz beef stock
• 1/2 cup red wine, such as Illinois Cellars Norton
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tsp salt
• 1 tsp  pepper
• 2 tbsp tomato paste
• 6 red potatoes, scrubbed and cubed

1. Cut all vegetables except for potatoes (cut them before tossing them in so they don't brown).
2. Heat stock pot with butter and olive oil.
3. Add leeks, celery, salt and pepper to pan and saute until soft.
4. Add meat and carrots and cook 5 more minutes.
5. Add red wine to deglaze and stir to ensure the bottom of pan is clean.
6. Add stock, herbs, tomato paste and 1 cup water.
7. Cover and bring to a boil, then simmer for 1-2 hours, stirring occasionally.  Taste for salt and pepper and adjust as needed.
8. Add diced potatoes and cook until potatoes are fork tender.
9. Remove bay leaves and serve warm with crusty bread.  Makes great leftovers.