It looks like the groundhog saw his shadow this year, and we’re experiencing a bit of a longer winter. So if you’re looking for a comforting and hearty meal to make the most of this cold weather, then you may want to try this beef stew recipe over spring break.

Prep time: 30 minutes

Cook time: 2 hours and 30 minutes

Servings: 6

Ingredients:

–       2 pound beef stew meat cut into bite sized pieces

–       4 carrots but into bite sized pieces

–       1 pound potatoes

–       2 cup red wine

–       1 shot espresso

–       3 cup beef broth

–       Salt

–       Pepper

–       4 bay leaves

–       2 sprigs rosemary

–       2 sprigs thyme

–       2 teaspoon paprika

–       4 cloves garlic

–       1 yellow onion, diced

–       4 tablespoons tomato paste

–       1 tablespoon Worcestershire sauce

–       Olive oil

Side note on slurry:

Many who have made a classic beef stew before will wonder why I’m not including a slurry, or mixture of flour and water to thicken the stew. I’ve made this recipe both ways before and have found that the slurry tends to burn to the pan, and its absence doesn’t seem to make a big difference. So, for these reasons I’ve decided to leave it out.

Directions:

Step 1: Season beef with salt, pepper, paprika (or another seasoning you enjoy) and a drizzle of olive oil

Step 2: Brown the beef in a large pot over medium high heat on the stove for 2-3 minutes

Step 3: Remove beef from pot, leaving any leftover drippings

Step 6: Saute onions and garlic in the leftover drippings until onions become translucent

Step 7: Add tomato paste to the pot and continue to cook until onions begin to stick to the bottom of the pot

Step 8: Add the red wine to the pot and deglaze until there are no brown bits stuck to the bottom or sides. Simmer for 4 minutes

Step 9: Add bay leaves, one sprig thyme, one sprig rosemary, seasoned beef, 2 cups of beef broth,  1 tablespoon Worcestershire sauce  and stir until evenly coated

Step 10: Cover and turn heat to low, allow beef to braise for 1 hour

Step 11: Uncover pot and add the espresso shot, allow stew to simmer for another 30 minutes

Step 12: Chop the last sprigs of thyme and rosemary

Step 13: Uncover pot and add the rest of the ingredients, including the rest of the rosemary and thyme, turn to medium heat and allow stew to cook until potatoes are tender for about 30 minutes

Step 14: Serve hot with bread, mashed potatoes or by itself.