Savory Beef Stew Recipe
With these cold winter nights there is nothing better than to light a fire, open a bottle of a nice deep, dark red wine, slice up a warm loaf of crusty bread and dip into a hearty bowl of Savory Beef Stew. Here’s one we suggest!
Beef: Make sure you are getting a cut that is ‘made’ for stews. 1 to 1 ½ pounds should do it.
Leeks: I like to use leeks instead of onions, but either one is fine. Leeks just have a subtler flavor. 1 leek or onion, chopped.
Carrots: 1 cup of chopped carrots
Garlic: 2 – 3 cloves chopped fine
Mushrooms: 1 cup of coarsely chopped Baby Bella or Shitake
Potatoes: I’m sort of moving away from potatoes these days, and a big fan of Sweet Potatoes. Or I suggest using Yukon Golds. A cup of cubed Tomatoes? Depends on your taste. Sometimes I’ll add, and sometimes I won’t. In any event, use a 15 oz can of…