Prep: 15 minutes Cook: 30-45 minutes

Autumn is here and I have been focusing on making some dishes just for the season. That lead me to stew. I haven’t made a normal beef stew before and I wanted to try, so here’s one that feeds two people easily and pairs well with some mashed potatoes.

Ingredients

Stew

• 2-3 cups beef broth (this will depend on if you want it more soupy or chunky. I let it boil down to not be soupy and only used the two cups)

• a hand full of baby carrots sliced into half inch slices

• 12 oz can of sweet peas (or less if you’re not big on peas)

• 2 tbls cooking red wine

• 1 ribeye cut into chunks

• 1/4th onion diced

• 2 celery sticks sliced into half inch chunks

• 2- 3 tbls Worcestershire sauce

• Pinch of salt

• Pinch of ground pepper

• 1/2 tbls garlic powder

• 1/2 tbls onion powder

• 1 -2 tbls thyme

• 1-2 tbls rosemary

• 3 tbls olive oil

• Optional: Minced garlic as you like. I added some cause I needed to use it, but not really normal or necessary

Mashed Potatoes

• 5-6 gourmet baby golden potatoes or 1 normal sized potato

• 4 tbls butter

• Optional: 2 tbls of milk or heavy cream

Prep

Stew

1. Cut the ribeye and add to a bowl with the worcestershire, salt, garlic powder, onion powder, and pepper

2. Mix around to coat and set aside to marinade for at least 20 minutes

3. Set up your stew pot with the olive oil

4. Add the ribeye and onions and cook until the meat is browning through

5. Add the carrots, celery, broth, red wine, thyme, rosemary, (garlic), and set to simmer

6. Stir regularly and simmer for 30-45 minutes until meat is tender and everything is softening

7. Strain the can of peas add to the stew

8. Cook for about 5 minutes in the stew

9. Serve when ready

Mashed potatoes

1. Set a pot of water to boil

2. Slice the potatoes into smaller chunks or just cut in half if using gourmet baby potatoes

3. Add to the water and boil until a fork easily pierces the potato, 30-40 minutes

4. Drain

5. The skins should slide off the potatoes at this point if you do not want them and want to remove

6. Add to a bowl with the butter (and milk if wanted)

7. Mash and mix (season too if you’d like, I just added some garlic)

Assemble

1. Add mashed potatoes to a bowl

2. Pour stew around it as desired

Afterthoughts

This ended up with a nice warming taste and wasn’t too heavy. The herbs and spices can easily be adjusted but this worked as a simple base to fill me up and keep me warm. Easy to scale and serve a large group, this stew doesn’t take too long to make when you’re hankering for a little bit without the time to slow cook all day.