One Pot Beef Stew with Cowboy Caviar and Potatoes
A delicious comfort meal for any week night dinner. Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 – 2 ½ lbs. beef stew meat, trimmed and cubed
3 tbsp. flour
1 tsp. salt
1 tsp. black pepper
3 tbsp. olive oil, plus more as needed
1 large yellow onion, diced
2 – 3 medium/large carrots, diced
2 – 3 medium/large celery stalks, diced
4 garlic cloves, minced
3 tbsp. tomato paste
4 cups beef broth
1 cup red wine (or 1 cup beef broth)
1 lb. Yukon Gold or baby yellow potatoes, cut into approximately 1-inch chunks
3 sprigs fresh thyme
3 bay leaves
1 (24 oz.) jar Paisley Farm Cowboy Caviar, drained
¼ heaping cup minced fresh parsley, plus more for garnish
Salt to taste
Black pepper to taste
Instructions
- In a small bowl, mix the flour, 1 teaspoon of salt, and 1 teaspoon of pepper together. Set aside.
- Add the stew meat to a medium/large mixing bowl and sprinkle the flour mixture over the top. Mix well until all pieces of the meat are coated.
- Place a Dutch oven or heavy bottomed stockpot over medium heat. When the pot is starting to get hot, add 2 to 3 tablespoons of olive oil. When the oil is hot and begins to shimmer, add the stew meat in a single layer (you may have to cook the meat in batches). Cook the meat, without moving it, for about 1 to 2 minutes, or until browned. Flip and cook the other side for another 1 to 2 minutes, or until browned. Transfer to a plate and repeat with the remaining stew meat, adding more oil if necessary.
- When the meat is done, add another splash of oil to the pot, if necessary, and add the onion, carrots, and celery. Cook, stirring often, until the vegetables are tender; about 8 to 10 minutes. Mix in the garlic and cook just until fragrant, about 1 minute.
- Next, add the tomato paste and stir until it is fully combined with the vegetables. Add the beef broth and the red wine (or broth if using instead) and scrape the bottom of the pan using a wooden or silicone spatula to loosen all the brown bits. Add the potatoes to the pot along with the reserved stew meat, thyme sprigs, and bay leaves. Mix until everything is combined. Bring to a boil, reduce the heat to a simmer, and cover. Cook covered at a simmer for about 1 hour 30 minutes, or until the potatoes and stew meat are tender. When the stew is done, mix in the cowboy caviar and heat through. Turn off the heat and stir in the minced fresh parsley. Season with salt and pepper to taste and serve.
