Beef Stew

I hate to do 2 beef posts in a row, but whatever... you guys are over it. I like beef, I'm sorry. I didn't actually make them 2 days in a row, it just turns out that this is next on the camera. Anyway, I got this recipe from Annie, per the usual. This recipe takes about 2 1/2 hours total if you really follow the directions. You can definitely reduce the simmering time to about 45 minutes when you add the meat and later add the vegetables. With a little advanced planning, you can shorten the overall time - for example, doing your chopping and prep work in advance. However, take the time to do this right and you won't regret it! It is a delicious comfort food and it makes excellent leftovers. 

Beef Stew

Ingredients:

3 lbs. beef chuck roast, trimmed and cut into 1 ½ -inch cubes

salt and pepper

3 tbsp. vegetable oil, divided

¼ tsp. salt

2 cups chopped onion

3 cloves garlic, minced

3 tbsp. all-purpose flour

1 cup dry red wine

2 cups low-sodium beef broth

2 bay leaves

1 tsp. dried thyme

4 medium potatoes, peeled and cut into 1-inch cubes

4 large carrots, peeled and cut into ¼ -inch slices

1 cup frozen peas

Directions:

1. Cut up the beef, trim fat and pat the beef dry. Season generously with salt and pepper.  

2.Heat 1 tablespoon oil in heavy-bottomed pot over medium-high heat.  Add the beef so the pieces are spread in one even layer and cook, not moving, until brown (about 2-3 minutes).  Use tongs and rotate the pieces until all sides are browned (about 5 additional minutes).  Transfer beef to a medium bowl. If your pan is not big enough to do all of the beef at once, then repeat this process. Be sure to add more oil if the pan seems dry. 

2. Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan, and swirl to coat bottom.  Add onions and ¼ tsp. salt and cook, scraping bottom of pan for browned bits from the beef. Cook until softened (about 5 minutes).  

3. Add garlic and continue to cook for 30 seconds.  

4. Stir in the flour and cook until lightly colored (1-2 minutes).  

5. Add wine, scraping the bottom and stirring until thick and flour is dissolved.

6. Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. 

7. Add bay leaves and thyme and return to simmer.  

8. Add beef, return to simmer, reduce heat to low, and cover.  Simmer for 1 hour. 

9. Add potatoes and carrots, leave uncovered, increase heat to medium and cook for an additional hour.  

10. Add peas, reduce heat to low, cover and simmer for 5 minutes.  Discard bay leaves, adjust seasoning and serve immediately.

I love this recipe, the flavor added by the wine is delicious. I also love that I can sneak in extra vegetables, which I usually do. Generally I'll throw in another carrot and extra peas. The more veggies the better right?