Hello, is that you that’s been up for 14 hours, haggard from your hour-long commute home, mentally and physically exhausted, and annoyed at the whole world? Oh wait, that’s me on a Thursday.
I see you, weeknight. There are days when I JUST CAN’T after work, and I know every single one of you feels me. Just the thought of having to do anything is an infuriating task, especially cook dinner. These are the days that slip me up. I plan every meal of my week meticulously, and when I’m too lazy to make dinner it’s a huge bummer because that means I’m probably just wasting food or letting something go bad.
But oh, this weeknight beef stew is PRECISELY the cure you need for this night. Mostly because it calls for 1 cup of red wine, so you should definitely drink the other 3 glasses. You need them. It’s a win-win. Also:
- This is a quick recipe (45 minutes) that has all the comforting flavors of an 8-hour Sunday roast. Hi, ribeye, and thank you for your service.
- There’s not really a whole lot you have to do other than open some stuff and pour it in a pot. Frozen veggies for the win.
- Did I say wine? You get to drink lots of wine.
- There is nothing more comforting to the soul than home cooked beef stew with bread. NOTHING. You need this.
My recommendation: buy this stuff ahead of time- it’s mostly pantry staples anyway- and save it for your emotionally rainy day. If there’s beef on sale one day, go ahead and throw some in your freeze for right now. Frozen vegetables are God’s gift to earth. Load up, stock up, and you’ll forever have weeknight soup as an option. I also recommend getting that “Better Than Bouillon” stuff that lets you have beef or chicken stock whenever you want, (but maybe it’s just me that gets super annoyed with heavy quarts of stock and short windows of freshness).
Oh, and did we talk about the horseradish? Why horseradish, you ask? Well first, it’s beef’s BFF. They are a heavenly combo. Second, it’s a fun twist on your grandma’s beef stew. And finally, you’ll get that nose-running spicy broth that’s just as warm, comforting, and soul-satisfying as a big slurpy bowl of ramen. You know what I’m taking about.
So throw these ingredients on your next grocery list and your future hangry self with thank you. And don’t forget the wine 😉
- 1 lb. ribeye steak, cut into 1" pieces
- Salt & pepper
- 2 Tbsp. olive oil
- 1 cup thawed frozen pearl onions
- 2 cloves garlic, minced
- 1 tsp. crushed red pepper flakes
- 3 Tbsp. flour, (or gluten-free substitute like arrowroot starch)
- 1 cup dry, red wine like Cabernet Sauvignon
- 1 tsp. dried rosemary
- 1 quart (4 cups) beef stock or broth
- 1 large russet potato, peeled and diced into ½" pieces
- 1 - 2 Tbsp. prepared horseradish, (depending on how hot you like it!)
- 1 Tbsp. worcestershire sauce
- 2 cups frozen mixed veggies, (I like carrots, peas, green beans and corn)
- ¼ cup chopped fresh parsley
- Heat a large, heavy soup pot over medium-high heat for several minutes until it's very hot.
- Generously season the steak cubes with salt and pepper.
- Add 1 Tbsp. of the olive oil to the pot, and add half the beef, (don't overcrowd the pan). Only touch the beef when you flip it, about 3 minutes on each side to get it very golden brown. Remove the browned meat from the pot and set aside on a plate. Repeat with the other Tbsp. of oil and the rest of the beef, and transfer to the plate.
- Lower the heat to medium, and add the onions to the pot. Sprinkle with salt and pepper, and let cook for about 5 minutes, stirring occasionally.
- Add the garlic and red pepper flakes, stir, and let cook for 30 seconds.
- Add the flour to the pot, and stir for a minute or two until it forms a smooth paste.
- Pour in the wine and add the rosemary, and make sure to scrape the bottom of the pot with a wooden spoon to get up the browned bits. Stir everything until it isn't lumpy from the flour and has reduced by more than half.
- Add in the beef stock, potatoes, horseradish, Worcestershire, and frozen vegetables. Stir, and bring to a boil.
- Once boiling, reduce to a simmer on medium- low heat, and let cook for about 15 more minutes, until the potatoes are cooked through.
- Add the beef back to the pot, and add the parsley. Stir, and let the meat warm through about 2 more minutes.
- Check for seasoning, and add more salt and pepper if needed.
- Serve with some crusty bread or crescent rolls for dipping!