Autumn Classic Beef Stew

There are so many wonderful things about autumn that makes it my favorite season - the perfect mix of sunshine and chill, the medley of leaves in crimson, deep orange, and canary yellow (that also serves as a beautiful palette for a fall wardrobe), crisp walks in the woods, toasty boots, and plenty of hot drinks.

And then there are homemade soups and stews. Best complement to being inside from the chilly weather and in thick socks and sweaters. I really love thick soups and stews and while I do eat them even in the summer (yes, I love them that much!), I enjoy every mouthful of it in cooler weather.

This classic beef stew is a perfect and comforting dish to serve this season. My version is really simple and does not take long to make which makes it even easier to have it often!

RECIPE

Ingredients
4-5 slices of bacon
1 kg beef (sirloin or any tender cut)
salt and pepper
flour
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2-3 celery stalks, diced
12 button mushrooms, halved
2 tablespoons tomato paste
1/2 cup red wine
2 cups beef stock (add enough to cover the meat and vegetables)
fresh thyme (dried is okay)
fresh oregano (dried is okay)
1 large potato, diced
parsley, chopped
3 tablespoons butter

1. In a Dutch oven over medium heat, add the bacon and fry them up to a crisp and the fat has been rendered. Chop the bacon and set aside.
2. Prepare the beef by sprinkling salt and pepper over the beef cubes and dust the meat in flour.
3. In the same Dutch oven, sear the beef in hot oil, turning to the other side when a brown crust has formed.
4. Add the chopped garlic, onions, carrots, and celery. Add the mushrooms and cook until tender and brown. Put the bacon back in the pot.
5. Add the tomato paste and stir to distribute and cook out the paste.
6. Stir in the red wine, making sure to scrape out the browned bits at the bottom of the pan (that's good stuff!).
7. Add beef broth, thyme, and oregano. Bring to a boil and let the liquids reduce until meat is tender.
8. Add potatoes and let stew simmer for about 20 minutes until the sauce is thick and the potatoes are soft.
9. Season with salt and pepper.
10. When cooked, add butter and turn off the heat. Stir to melt butter and let it add a luxurious glaze and flavor to the stew. Sprinkle with parsley.

It's great with rice (but of course!). However, I also do love it on a slice of crusty bread like sourdough that has been rubbed with a clove of garlic.

Do give this hearty dish a try and let it comfort you and your tummy on many chilly evenings to come!