Stove Top Beef Stew

I love my 5-hour oven beef stew recipe but when Megan introduced me to this recipe, WOW! The beef is so tender and serving it over mashed potatoes takes it to a new level. If you wanted to add potatoes to the stew vs. serving over mashed potatoes, I think it would be fine. This is definitely a new family favorite.

Stove Top Beef Stew

INGREDIENTS:

• 1 Tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed between your fingers
• 2 medium-sized carrots, chopped small
• 2 ribs celery, chopped small
• 1 large shallot or small onion, chopped small
• salt and pepper
• 8oz button mushrooms, thinly sliced
• 4 cloves garlic, pressed or minced
• 1-1/2lbs stew meat, cut into bite-sized pieces (1″ or so)
• pinch of red pepper flakes, optional
• 3 Tablespoons butter, softened
• 3 Tablespoons gluten free flour or all-purpose flour (dish will not be GF if using AP flour)
• 32oz gluten free beef broth
• 2 bay leaves
• 1 cup frozen peas
• prepared mashed potatoes, for serving

DIRECTIONS:

1. Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots then season with salt and pepper and saute until the vegetables are browned and tender, 10 minutes. Add mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms become tender, 7-9 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, if using, and more salt and pepper, then saute until meat is evenly browned, 8-10 minutes.
2. Mash together butter and flour in a small dish with a fork until smooth then add to the pot and stir to coat the meat. Cook for 1 minute then stream in beef broth, scraping the bottom of the pot to release any browned bits. Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.
3. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and simmer for 2 minutes. Remove bay leaves then serve over mashed potatoes.

Recipe from IowaGirlEats