Cabernet Beef Stew
Beef stew is a classic dinner that has been made in households around the world for hundreds of years, and especially popular as a winter dish. There are many variations you can make to stews, but our favorite is using the vegetables that you already have in your fridge. Be sure to sear the beef — by caramelizing the meat, you will elevate the flavor to the next level. Regardless your recipe variations, stew is always comfort food in a bowl!
Ingredients
3 lbs beef stew meat
3 tbsp, plus a splash O California Organic Extra Virgin Olive Oil
1 sweet onion, chopped
2 ribs of celery, chopped
3 carrots, peeled and chopped
3 cloves of garlic, minced
3 Yukon Gold potatoes, cut into 1” pieces
2 tbsp flour
2 sprig fresh rosemary
1/2 tsp dried thyme
2 bay leaves
1/3 cup O Cabernet Vinegar
5 cups low sodium beef or vegetable stock
Salt and pepper, to taste
Instructions
In a large dutch oven over medium high heat, add a splash of O California Organic Extra Virgin Olive Oil. Season the beef with salt and pepper to taste.
Add stew meat in batches, leaving enough space so it browns and doesn’t steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
Remove the meat and leave the drippings. Add 3 tablespoons of O California Organic Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes.
Add garlic, and mix into the vegetables.
Add the potatoes and beef. Sprinkle flour over vegetables and beef. Stir until well incorporated.
Add the O Cabernet Vinegar. Using a spoon, stir up any bits from the bottom of the pan.
Add the stock and stir to well incorporate. Bring to a boil and reduce the heat to low.
Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste.
Remove bay leaves and rosemary stalks before serving.
Notes
If you happen to have leftovers, beef stew is great reheated, since the flavors have had time to meld. Simply store in an airtight container in the refrigerator or the freezer. If freezing, you can also place in a freezer Ziploc bag. Lay it flat so it does not take up too much space. For an easy mid-week meal, defrost the stew from the freezer or pull from the fridge and reheat on the stove or in the microwave.
Cabernet Beef Stew
Beef stew is a classic dinner that has been made in households around the world for hundreds of years, and especially popular as a winter dish. There are many variations you can make to stews, but our favorite is using the vegetables that you already have in your fridge. Be sure to sear the beef — by caramelizing the meat, you will elevate the flavor to the next level. Regardless your recipe variations, stew is always comfort food in a bowl!
Ingredients
3 lbs beef stew meat
3 tbsp, plus a splash O California Organic Extra Virgin Olive Oil
1 sweet onion, chopped
2 ribs of celery, chopped
3 carrots, peeled and chopped
3 cloves of garlic, minced
3 Yukon Gold potatoes, cut into 1” pieces
2 tbsp flour
2 sprig fresh rosemary
1/2 tsp dried thyme
2 bay leaves
1/3 cup O Cabernet Vinegar
5 cups low sodium beef or vegetable stock
Salt and pepper, to taste
Instructions
In a large dutch oven over medium high heat, add a splash of O California Organic Extra Virgin Olive Oil. Season the beef with salt and pepper to taste.
Add stew meat in batches, leaving enough space so it browns and doesn’t steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
Remove the meat and leave the drippings. Add 3 tablespoons of O California Organic Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes.
Add garlic, and mix into the vegetables.
Add the potatoes and beef. Sprinkle flour over vegetables and beef. Stir until well incorporated.
Add the O Cabernet Vinegar. Using a spoon, stir up any bits from the bottom of the pan.
Add the stock and stir to well incorporate. Bring to a boil and reduce the heat to low.
Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste.
Remove bay leaves and rosemary stalks before serving.
Notes
If you happen to have leftovers, beef stew is great reheated, since the flavors have had time to meld. Simply store in an airtight container in the refrigerator or the freezer. If freezing, you can also place in a freezer Ziploc bag. Lay it flat so it does not take up too much space. For an easy mid-week meal, defrost the stew from the freezer or pull from the fridge and reheat on the stove or in the microwave.
Cabernet Beef Stew
Beef stew is a classic dinner that has been made in households around the world for hundreds of years, and especially popular as a winter dish. There are many variations you can make to stews, but our favorite is using the vegetables that you already have in your fridge. Be sure to sear the beef — by caramelizing the meat, you will elevate the flavor to the next level. Regardless your recipe variations, stew is always comfort food in a bowl!
Ingredients
3 lbs beef stew meat
3 tbsp, plus a splash O California Organic Extra Virgin Olive Oil
1 sweet onion, chopped
2 ribs of celery, chopped
3 carrots, peeled and chopped
3 cloves of garlic, minced
3 Yukon Gold potatoes, cut into 1” pieces
2 tbsp flour
2 sprig fresh rosemary
1/2 tsp dried thyme
2 bay leaves
1/3 cup O Cabernet Vinegar
5 cups low sodium beef or vegetable stock
Salt and pepper, to taste
Instructions
In a large dutch oven over medium high heat, add a splash of O California Organic Extra Virgin Olive Oil. Season the beef with salt and pepper to taste.
Add stew meat in batches, leaving enough space so it browns and doesn’t steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
Remove the meat and leave the drippings. Add 3 tablespoons of O California Organic Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes.
Add garlic, and mix into the vegetables.
Add the potatoes and beef. Sprinkle flour over vegetables and beef. Stir until well incorporated.
Add the O Cabernet Vinegar. Using a spoon, stir up any bits from the bottom of the pan.
Add the stock and stir to well incorporate. Bring to a boil and reduce the heat to low.
Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste.
Remove bay leaves and rosemary stalks before serving.
Notes
If you happen to have leftovers, beef stew is great reheated, since the flavors have had time to meld. Simply store in an airtight container in the refrigerator or the freezer. If freezing, you can also place in a freezer Ziploc bag. Lay it flat so it does not take up too much space. For an easy mid-week meal, defrost the stew from the freezer or pull from the fridge and reheat on the stove or in the microwave.
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