Thursday, January 7, 2010

Hearty Beef Stew

For the past three years we have made this
Fabulously Hearty Beef Stew
either on Christmas Eve or New Years Eve for our little family.
This is HANDS DOWN the best Beef Stew Ever!
The seasonings in this Stew are just perfect.
I love the flavor that the Red cooking wine adds to stew.
This Stew is great for warming up on a cold fall or winter night.
Add these perfect rolls and a fresh green salad, and you have a hearty meal.

Hearty Beef Stew
Adapted from America's Test Kitchen


-3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
-salt and ground pepper
-3 Tbsp vegetable oil
-2 medium onions, chopped coarse (about 2 c.)
-3 medium garlic cloves, minced
-3 Tbsp unbleached all-purpose flour
-1 c. red cooking wine
-5 c. low-sodium chicken broth
-2 bay leaves
-1 tsp dried thyme
-4 medium red potatoes, peeled and cut into 1-in. cubes
-4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
-1 c. frozen peas
-1/4 c. minced parsley

1-Preheat the oven to 300 degrees.

2-Dry beef thoroughly and season generously with salt and pepper.

3-Heat 1 Tbsp oil in Dutch oven over medium high heat.

4-Add the meat cook until all the pieces are browned. About 5-10 minutes. Remove the browned meat and set aside to a different bowl.

5-Reduce heat to medium and add additional 1 Tbsp oil to now empty pan and swirl to coat bottom.
Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins).
Add garlic and continue to cook for 30 sec.
stir in the flour and cook until lightly colored (1-2 min.)
Add wine, scraping the bottom and stirring until thick and flour is dissolved.
Gradually add the chicken stock, stirring constantly scraping up the remaining browned bits on bottom of pan.
Add bay leaves and thyme and return to simmer.

6-Add beef, return to simmer, and place the pot in the oven.
Cook for 1 hour.

7-Add potatoes and carrots cover and return to the oven to cook for additional hour.
Remove the pot from oven
Add the peas, cover and allow to stand for 5 min.
Stir in the parsley, discard bay leaves, adjust seasoning and serve immediately.


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