Favorite Recipes January 27, 2019

Savory Beef Stew

Savory Beef Stew

What You’ll Need:

  • about 3.5 hours total
  • Large Dutch Oven or Pot
  • 6-8 Tbsp olive oil
  • 3 lb beef chuck cut into 1 inch pieces
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 c flour
  • 1 tsp rosemary, finely chopped
  • 1 onion, coarsely chopped
  • 2 stalks celery, chopped
  • 2-3 carrots, peeled & cut into rounds
  • 1/4 c tomato paste
  • 3 cloves garlic, chopped
  • 1 14.5 oz can Italian Style stewed tomatoes
  • 6 cups beef broth
  • 1 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 2 sprigs thyme
  • 2 bay leaves
  • 8 oz crimini mushrooms, halved or quartered depending on size
  • 3/4 lb baby potatoes, halved or quartered
  • 1 c frozen peas
  • Wondra for thickening, as needed
  • 1/4 c fresh parsley, chopped
  • Best accompanied by crusty French or Italian bread

What You’ll D0:

  • Heat 2 Tbsp olive oil in Dutch Oven or pot over medium-high heat.
  • Season beef pieces with salt and pepper; combine rosemary and flour in a large bowl; dredge beef pieces in flour and rosemary and place in approximately 1 lb. batches in heated oil, brown on all sides, transfer off heat to a covered bowl; add 2 Tbsp olive oil for each batch, and repeat until all beef is browned and transferred to covered bowl.
  • Add 2 Tbsp olive oil to pot and lower heat to medium/medium-low; sauté onion, celery and carrots about 7 min.
  • Push veggies off to one side of the pot; Place tomato paste and garlic on other side of pot, stir together and cook until garlic is fragrant and tomato paste has darkened, about 2 minutes.
  • Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, bay leaves and mushrooms.
  • Simmer ingredients for about 2.5 hours or until meat is very tender.
  • Add potatoes and cook until potatoes are cooked through, about 15-20 min.
  • Add peas for the last few minutes of cooking just to heat through.
  • Remove thyme sprigs and bay leaves.
  • Season with salt and pepper and thicken with Wondra as needed.
  • Sprinkle with fresh, chopped parsley to garnish and serve with crusty French or Italian bread and your favorite green salad.