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Beef Stew
Rich French-style stew. Fork-tender meat, hearty vegetables.
Ingredients
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- 3 lbs beef chuck roast, cut into 1½" cubes
- ¼ cup flour, for dredging
- 3 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 bay leaves
- 1 lb Yukon Gold potatoes, cubed
- 4 carrots, cut into 1" pieces
- 1 cup frozen peas
- Salt and pepper
Instructions
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- Pat beef dry with paper towels. Season generously with salt and pepper, then toss with flour to coat lightly.
- Heat oil in a Dutch oven over medium-high heat. Brown beef in batches (don't crowd the pan). Remove to a plate. Takes about total.
- Add onion to pot. Cook until softened, . Add garlic and tomato paste, cook until fragrant.
- Pour in wine, scraping up browned bits from bottom. Simmer .
- Return beef and any juices to pot. Add broth, balsamic, thyme, and bay leaves. Bring to boil, then reduce heat to low. Cover and simmer 1½ hours.
- Add potatoes and carrots. Cover and cook until vegetables and beef are tender.
- Stir in peas, cook . Remove bay leaves. Taste and adjust seasoning.
Notes
- The key: Brown meat in batches. Crowding = steaming = no flavor.
- Chuck roast vs stew meat: Buy a chuck roast and cut it yourself. Pre-cut "stew meat" is often random scraps.
- Oven method: After step 5, cover and bake at 325°F for the remaining time.
- Storage: Even better the next day. Keeps 4 days refrigerated, 3 months frozen.
Adapted from Once Upon a Chef