Hearty Beef Stew

By Monika On September 15, 2014 · Leave a Comment

Recently I came to a conclusion that I may love summer but prefer Fall. And Spring. Generally weather that doesn’t make you a sweaty mess and lets you enjoy outdoors. Days when I can open a window and actually feel a breeze coming in are the best. Being curled up on a coach with a cup of tea and breathing it in – best of the best. For days like these beef stew is a great fit. It’s warm and filling and puts me in a good mood right there.

Recipe adapted from Cook’s Illustrated.

Ingredients:

3 lbs chuck-eye roast
1 1/2 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
2 medium onions, chopped
3 medium cloves garlic, minced
3 tablespoons flour
1 cup red wine
2 cups low sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
6 small potatoes
4 large carrots
1 cup frozen peas
1/4 cup parsley

Instructions:

Preheat oven to 300°F.
Cut beef into ~1 1/2-inch cubes. Sprinkle with salt and pepper, toss and set aside.
Divide the meat into two batches. Heat 2 tablespoons of olive oil in a big kettle or Dutch oven over medium high heat and brown the meat on all sides, ~5 minutes per batch. Add the 3rd tablespoon of olive oil if needed.
Remove meat and set aside.
To the same kettle – add onions and cook for ~5 minutes on medium heat.
Add garlic, stir and sauté until fragrant, ~30 seconds longer.
Add the flour, stir well and cook for additional 1 to 2 minutes.
Add wine – stir and scrape up the bottom of the kettle well.
Add chicken broth, thyme and bay leaves. Bring to simmer.
Add meat. Bring to simmer again.
Cover and place in the oven for 1 hour.
Peel and halve potatoes, peel and slice carrots.
After 1 hour passes, remove kettle from the oven, add potatoes and carrots.
Cover and return to oven. Cook for another hour or until meat is tender.
Remove the stew from oven, stir in peas and let stand for 5 minutes.
Stir in parsley.
Serve and enjoy!