Beef Stew (Slow-Cooked, Hearty Version)
Ingredients:
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2 lbs stewing beef, cubed
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2 tbsp flour
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2 tbsp oil
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1 onion, chopped
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3 cloves garlic, minced
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4 carrots, chunked
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3 celery stalks, chunked
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4 potatoes, cubed (optional—skip if serving with potato salad)
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4 cups beef broth
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1 cup red wine or extra broth
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2 tbsp tomato paste
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2 bay leaves
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1 tsp thyme
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Salt and pepper to taste
Method:
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Toss beef in flour, salt, and pepper. Brown in oil in a large pot.
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Add onion and garlic; cook until softened.
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Stir in tomato paste, then add wine to deglaze.
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Add carrots, celery, potatoes (if using), broth, bay leaves, and thyme.
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Simmer covered on low heat for 2–3 hours until beef is tender. (Or use a slow cooker on low for 6–8 hours.)
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Adjust seasoning and serve.
Creamy Potato Salad (Cool, Tangy Contrast)
Ingredients:
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2 lbs waxy potatoes (Yukon Gold or red), peeled and cubed
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¾ cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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½ red onion, finely diced
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2 celery stalks, finely diced
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3 hard-boiled eggs, chopped (optional)
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¼ cup fresh parsley or dill, chopped
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Salt and pepper to taste
Method:
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Boil potatoes until tender but firm (about 10–12 mins). Drain and cool slightly.
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Mix mayo, sour cream, mustard, vinegar, salt, and pepper.
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Gently combine potatoes, onion, celery, eggs (if using), and dressing.
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Fold in herbs. Chill at least 1 hour before serving.
Serving Suggestion
Serve the hot, savory beef stew alongside the cool, creamy potato salad for a satisfying contrast. If you prefer, skip potatoes in the stew and let the potato salad act as the starchy component. Garnish stew with fresh parsley, and enjoy with crusty bread to soak up the broth.
Why This Pairing Works: The rich, umami depth of the stew balances beautifully with the bright, tangy creaminess of the salad. Enjoy your meal!