Beef Stew Recipe
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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!
- 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)
- Preheat oven to 325
- Pat beef dry with paper towels. Season liberally with salt and pepper.
- Heat 1 Tbs olive oil over medium high heat (until shimmery) in large Dutch oven
- 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.
- 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.
- Add tomato paste, cook 3 additional minutes.
- Add beef with the juices into the Dutch oven.
- Sprinkle with flour, stir with wooden spoon until flour is dissolved, about 2 minutes.
- Add wine, 2 cups beef broth, water, bay leafs, thyme and 1 1/2 tsp sugar.
- Stir with wooden spoon to loosen browned bits from bottom of pan.
- Bring to a boil.
- Cover with lid, place into preheated oven
- Braise for 2 hours
- Remove pot from oven, stir.
- Add carrots and potatoes, as well as 2 more cups of broth.
- Cover, place back in oven for another 2 hours, or until veggies are tender and meat is extremely tender
- Taste, adjust salt and pepper and sugar accordingly. A small amount of sugar makes a HUGE difference!
- Let cool, store in fridge overnight or until ready to serve
- This stew is great when made ahead and then reheated, the flavors improve.
- Heat over medium/low heat or in oven at 350.
As always – enjoy!!!