The Ultimate Homemade Beef Stew.

After sharing some pictures of this classic homemade beef stew on the “Gram” I was literally flooded with requests for the recipe. Luckily I had the camera rolling to capture the simple step by step method, but I know many people like getting written instructions, especially the ingredient list. Normally I share my recipes on CaribbeanPot.com but since this is not a “Caribbean” recipe, I thought I’d share it here. Before we get to the recipe I’d like to address a common question I see being asked in the comment section of the video on YouTube.

 “Is the finished product still alcoholic? does the alcohol burn out and leave the flavor?”

We’ll cook this stew for about 2 hours, so rest assured the alcohol will burn off completely during this time and you’ll be left with a wonderful rich gravy for dipping your favorite bread into.

Required Ingredients!

2 lbs beef (cheap cut)
1 table spoon olive oil
1 tablespoon butter (unsalted)
1 large carrot
8-10 small potatoes
1 bottle red wine (dry-750 ml)
1/2 teaspoon sea salt (adjust)
1/4 teaspoon black pepper
1 tablespoon flour
2 cloves garlic
1 large onion
4 sprigs thyme
1/4 teaspoon dried pepper flakes
2 bay leaves
2 cups mushrooms (small whole)
1 teaspoon sugar
1 tablespoon chopped parsley

I’ll run thought the steps here quickly, but I encourage you to watch the video directly below for complete step by step instructions.

1. Cut the beef into large size pieces
2. Heat the oil and butter on a medium flame in a heavy oven-proof pan and brown the beef in batches (don’t crowd the pan)
3. Add the garlic, onion, thyme, pepper flakes and black pepper cook on low for about 2-3 minutes (browned beef already in the pan)
4. Add the flour, stir well to coat the pieces of beef and to cook of the raw taste of the flour.
5. Pre heat your oven to 350F
6. Turn the heat up and add the other ingredients to the pot and bring to a boil
7. When it comes to a boil, transfer to the middle rack of the oven and let it go for 1 hr 30 mins (covered)
8. Remove the lid and place back in the oven to help thicken the gravy – taste for salt and adjust accordingly.

Serve warm with a thick slice of crusty bread and you’ll be in heaven! You can also start this on the stove top and have it gently cook in your slow cooker – it will need a longer cooking time though. Though I recommend using a cheap cut of beef for the recipe, do try to use a ‘good’ dry red wine…  something you’d normally drink. As it’s a key component of the recipe, which will affect the overall taste when completed. This can be reheated the next day for lunch!