November is the time of year to pull out the comforting stew recipes. This particular stew is one I learned many years ago. It’s a good basic recipe that is far tastier than any others I’ve made.

beef stew

This is just a starting point for a tasty beef stew with all the fixings. Add your favourite veggies such as asparagus, cauliflower, broccoli, butternut squash or snow peas. Omit the potatoes and serve the stew over noodles or rice. I don’t put salt in this stew since the soup mix is salty enough, but you can add salt at any time to taste. A crusty loaf of French bread is a great accompaniment.

1 onion, chopped
2 lbs beef stew, trimmed of fat and cut into cubes
1/4 cup soy sauce
1/2 tsp pepper
1 tsp paprika
3 tbsp flour
1 package dry onion soup mix
1 cup beef broth
1 bay leaf
1/2 cup dry red wine
4 red potatoes, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 cup frozen peas
1 cup frozen pearl onions
Minced parsley, for garnish

Preheat oven to 350˚F.
In Dutch oven, brown onion and beef over medium high heat. Sprinkle with soy. Mix pepper, paprika and flour together. Sprinkle on meat. Add soup mix and beef broth. Add bay leaf and wine. Bring to a boil.
Bake, covered, for 1 hour. Add more broth, as needed.
Add veggies and bake, covered, 1 hour. Add peas and pearl onions and bake 30 minutes longer. Remove bay leaf. Serve in shallow bowls, garnished with parsley.
Match: Great with a Bordeaux.