Beef Stew Recipe

I used my grandpa’s ancient cast iron Dutch oven (date on it is 1920) to make this recipe – and wowee it was delicious!   I’m so glad I used it!

Beef Stew Recipe

Ingredients

  • 3 pounds boneless chuck roast (well marbled), cut into 1 1/2 inch pieces (I bought a boned piece, and put the bone in when cooking, removed before serving)
  • 2 tsp salt (possibly more)
  • 1 tsp freshly ground black pepper
  • 3 Tbs olive oil
  • 2 medium yellow onions, cut into 1" chunks
  • 8-10 cloves garlic, peeled and smashed
  • 2-3 Tbs balsamic vinegar
  • 2 Tbs tomato paste
  • 1/4 cup all purpose flour
  • 2 cups dry red wine (I used merlot)
  • 4 cups beef broth (I used low salt so I could adjust salt accordingly)
  • 2 cups water
  • 2 bay leafs
  • 1/2 tsp dried thyme
  • 1 1/2 - 2 tsp sugar
  • 1 pound baby carrots
  • 1 pound small white boiling potatoes (I used baby yukons and small red potatoes)

Instructions

  1. Preheat oven to 325
  2. Pat beef dry with paper towels. Season liberally with salt and pepper.
  3. Heat 1 Tbs olive oil over medium high heat (until shimmery) in large Dutch oven
  4. Brown meat in 3 batches (don't overcrowd the Dutch oven) until it develops a brown crust, then remove to a platter. This should take about 6-8 minutes. Add another Tbs of oil, and brown the other 2 batches and transfer to the platter.
  5. Add onions, garlic and balsamic vinegar to the same pan. Cook, stirring with a wooden spoon, scraping brown bits from the bottom, around 5 minutes.
  6. Add tomato paste, cook 3 additional minutes.
  7. Add beef with the juices into the Dutch oven.
  8. Sprinkle with flour, stir with wooden spoon until flour is dissolved, about 2 minutes.
  9. Add wine, 2 cups beef broth, water, bay leafs, thyme and 1 1/2 tsp sugar.
  10. Stir with wooden spoon to loosen browned bits from bottom of pan.
  11. Bring to a boil.
  12. Cover with lid, place into preheated oven
  13. Braise for 2 hours
  14. Remove pot from oven, stir.
  15. Add carrots and potatoes, as well as 2 more cups of broth.
  16. Cover, place back in oven for another 2 hours, or until veggies are tender and meat is extremely tender
  17. Taste, adjust salt and pepper and sugar accordingly. A small amount of sugar makes a HUGE difference!
  18. Let cool, store in fridge overnight or until ready to serve
  19. This stew is great when made ahead and then reheated, the flavors improve.
  20. Heat over medium/low heat or in oven at 350.
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As always – enjoy!!!

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