Beef Stew
Ingredients
The meat
-
2 ¼
lbs.
chuck roast
-
Salt and freshly ground black pepper
to taste
The base
-
3 ½
Tbsp
olive oil
-
2
cups
chopped yellow onion
-
1 ½
Tbsp
minced garlic
-
¼
cup
all-purpose flour
-
1 ½
Tbsp
tomato paste
-
1
cup
dry red wine
-
3 ½
cups
beef stock
-
2
tsp
Worcestershire sauce
-
1
Tbsp
fresh thyme leaves
-
2
tsp
minced fresh rosemary
-
2
bay leaves
The vegetables
-
20
oz.
red potatoes
-
14
oz.
large carrots
The finishing touches
-
1
Tbsp
balsamic vinegar
-
2
Tbsp
minced fresh parsley
Instructions
- Preheat the oven to 300°F and position the rack in the lower third.
- Heat 1 Tbsp of olive oil in a large oven-safe pot over medium-high heat.
- Dry and season half of the roast, then sear in the pot until browned, about 3-4 minutes per side. Transfer to a plate.
- Repeat the searing process with the remaining beef.
- Reduce heat to medium, add 2 Tbsp olive oil, and sauté onions until golden brown, then add garlic and sauté for 30 seconds.
- Stir in flour and tomato paste, cooking for about 1 minute while stirring.
- Slowly pour in red wine while scraping the bottom of the pot, then add beef broth and Worcestershire sauce.
- Return the beef to the pot, add thyme, rosemary, and bay leaves, and bring to a simmer.
- Cover the pot and transfer it to the oven, cooking for 1 ½ hours.
- Cut potatoes and carrots into appropriate sizes, add to the stew, cover, and return to the oven for 60 to 70 minutes until tender.
- Remove bay leaves, stir in balsamic vinegar, and season with salt and pepper. Let rest for 5 minutes before serving, garnished with parsley.
Nutrition Facts (estimated)
Servings
5
Calories
660
Total fat
30g
Total carbohydrates
48g
Total protein
44g
Sodium
626mg
Cholesterol
125mg
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