Hearty Beef Stew
Hearty Beef Stew
from the kitchen of Ellen, thanks to Cooks Illustrated, January 1996
|Hearty Beef Stew|
- 3 lbs flap meat, chuck-eye roast, or chuck roast, trimmed and cut into 1 1/2 inch cubes
- 1 1/2 tsp salt
- 1 tsp ground pepper
- 3 tbs vegetable oil
- 2 medium onions, chopped coarsely
- 3 medium cloves garlic, minced
- 3 tbs unbleached all-purpose flour
- 1 cup red wine
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 6 small boiling potatoes, peeled and halved
- 4 large carrots, peeled and sliced 1/4 inch thick
- 1 cup frozen peas, thawed
- 1/4 cup minced fresh parsley leaves
- oven to 300 degrees.
- beef cubes in large owl. Sprinkle with salt and pepper; toss to coat. Heat 2 tbs oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5-8 minutes per batch, adding remaining tablespoon of oil if needed between batches. Remove meat and set aside. Add onions to now empty kettle; saute until almost softened, 4-5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in flour; cook until lightly colored, 1-2 minutes. Add wine, scraping up browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
- kettle from oven, add potatoes and carrots, cover and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled and refrigerated up to 3 days.)
- peas and allow to stand 5 minutes. Stir in parsley, adjusting seasonings, and serve.
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