Dish up a bowl of comfort with this hearty and flavorful smoky beef stew. Tender beef chunks, red wine, and veggies are simmered low and slow in a smoky hickory peppercorn-laced sauce for a stew that's anything but bland.
Smoky Beef Stew
Prep time: 15 minutes
Cook time: 2 hours
|1 lb.||Beef Stew Meat, 1" cubes|
|2 tsp||Black Gold Garlic Pepper|
|2 T||Olive Oil|
|1 cup||Red Wine|
|1/2 cup||Smokin' Steer Hickory Peppercorn|
|3 cups||Beef Stock|
|1||Yellow Onion, chopped|
|4||Carrots, 1" pieces|
|2||Parsnips, 1" pieces|
Idaho Potatoes, large cubes
Kosher Salt & Pepper
- In a mixing bowl, season stew meat with Black Gold, then add flour and toss to coat.
- Heat oil in a Dutch oven or large pot. Brown the beef on all sides, about 5 minutes, working in 2 batches, if necessary.
- Remove the beef from the pot and add wine and Smokin’ Steer. Cook over medium heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef stock, bay leaf, and thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 1 ½ hours, until beef is tender.
- Add the onions, carrots, and parsnips. Cover and simmer for 10 minutes, then add the potatoes and simmer for 30 minutes, until vegetables are tender. Season with salt and pepper, and sprinkle with fresh parsley. Serve warm.