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. 
browning meat
Yum - All the brown bits get incorporated into the stew.
  • 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.


Popular Posts