SOUP SEASON: Beef and Pierogi Stew

Here’s the thing. Beef stew is a wintertime dinner staple in our home.  BUT I wanted to make it different.

So why not add a potato dumpling? Bam. New recipe created just like that.

I just purchased Mrs. T’s Pierogies, because semi- handmade is my jam right now. But  make your own if you’d like.

Beef and Pierogi Stew

Olive oil

2 lbs. beef stew meat, seasoned with some Kosher salt and pepper

1 lb. carrots, peeled and diced

1 sweet onion, diced

4 celery stalks, diced

28 oz. crushed tomatoes

32 oz. beef broth

2 bay leaves

1 tbsp. Chunky garlic (Garden Gourmet)

1 tsp. kosher salt

24 oz. pierogi

Fresh parsley, for garnish

(1 tbsp. cornstarch- plus 2 tbsp. water, make a slurry- to thicken the stew if needed)

In a large pot, or crock, heat over medium heat until the pan is hot. Add the oil, and seasoned meat. Brown, stirring occasionally to turn the meat over. Then add the carrots, onion and celery. Toss the vegetables to coat all the ingredients and start the cooking of the vegetables. Cook for 4-5 minutes stirring occasionally.

Add the tomatoes, broth, bay leaves, garlic and salt. Bring to a simmer. Simmer the stew for 20 minutes over medium heat, add the frozen pierogi, and simmer for 10 more minutes. If the stew needs to be thickened, add the cornstarch slurry, and stir, to avoid lumps. Simmer for another minute or two to thicken. Taste the stew- you can season with a bit more salt if needed. Garnish with fresh parsley if desired. Serves 12-14. This stew also freezes well.

Happy dinnertime!

XO,

Wendy