Fall + football = hearty beef stew. This recipe feeds 8-10 people so it’s perfect for a tailgate or for serving those fans that gather in your family room. I love it because although it’s hearty, it’s made with lean beef, lots of veggies and simple seasonings. Plan to start this early because it will take about 3 hours to cook (but actual hands on time is only about 30 minutes). In keeping with the theme of most of my recipes, you can make this recipe your own by matching the ingredients to your taste. I’ve made this with Brussels sprouts and butternut squash instead of potatoes and parsnips and you could swap chicken thighs for beef, just decrease the cooking time.
Football Tailgate Beef Stew
1 1/2 pounds lean beef cubes used for stew
2 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, chopped
4 stalks celery, chopped
2 cups mushrooms, quartered
2-3 medium potatoes, either sweet or white, cut into 1-2″ pieces
3 parsnips, chopped
1 (15.5 ounce) container low sodium beef broth
2 low sodium beef bouillon cubes
1-2 tablespoons Montreal seasoning or other grill seasoning
2 tablespoons Worcestershire sauce
2 tablespoons fresh or dried rosemary
1 cup red wine
24 ounce can chopped tomatoes
freshly ground pepper to taste
2 tablespoons flour
In a large Dutch oven, brown beef cubes in 1 tablespoon of olive oil over medium-high heat. Remove beef cubes from Dutch oven and set aside. In the same Dutch oven, add 1 tablespoon of olive oil, add onion, garlic, carrots and celery. Saute until vegetables soften, about 4-5 minutes. Add mushrooms, sauteing until they release their moisture, about 6-8 minutes. Add potatoes, parsnips, beef broth, bouillon cubes, Montreal seasoning, Worcestershire sauce, and rosemary. Add the beef cubes back into the Dutch oven. Cover and cook over low-medium heat for about 1 hour. Add red wine and chopped tomatoes. Cover and continue to cook over low heat for another 1 1/2- 2 hours or until beef cubes are tender. To thicken the broth, in a small bowl, stir 2 tablespoons flour into 1/4 cup water until mixture is smooth. Add flour mixture to beef stew, stirring constantly until stew thickens, about 2-3 minutes.
Note: When chopping the vegetables, cut them a little thicker or quarter them because they will be cooking for a long time and it will keep them from getting too soft and mushy.
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