Beef Stew

Sunday evening I made a delicious pot of beef stew using a chuck roast from the 75 pounds of beef that I purchased last week.  With the cold days and nights that we’ve had lately, beef stew was the perfect hearty meal.

This recipe starts on top of the stove and finishes in the oven.  The meat becomes melt in your mouth tender and the potatoes and carrots cooked to the perfect consistency.  This stew will definitely be made at my house again this winter, maybe even for company.

Beef Stew #beefstew #soup #stewrecipe

Parker’s Beef Stew

(This recipe is Ina Garten’s found by way of Food TV a few years ago.)

2½ lb. good quality chuck beef, cut into 1½” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb. white mushrooms, stems discarded and cut in 1/2
1 lb. small potatoes, halved or quartered
1 Tbsp. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp.s Worcestershire sauce
1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.

The next day, preheat the oven to 300º F.

Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you’ll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 Tbsps of oil in a large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef.

Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper.

Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.

Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

My Notes:
~I marinated the meat for a few hours rather than overnight.
~I cut the meat into bite sized cubes rather than 1 1/2” cubes.
~I cut the onion, carrots, and mushrooms into slightly smaller pieces than what reads in the recipe.
~I used one cup of dehydrated tomatoes instead of 1/2 cup.
~2 cups of flour for coating the meat was too much.  1 1/2 cups would be more than enough.

IMG_5426
We really enjoyed this dish!

Beef Stew
 
Author:
Ingredients
  • 2½ lb. good quality chuck beef, cut into 1½" cubes
  • 1 (750-ml bottle) good red wine (Cab sauv or other)
  • 2 whole garlic cloves, smashed
  • 3 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Good olive oil
  • 2 yellow onions, cut into 1-inch cubes
  • 1 lb. carrots, peeled and cut diagonally in 1½-inch chunks
  • ½ lb. white mushrooms, stems discarded and cut in ½
  • 1 lb. small potatoes, halved or quartered
  • 1 Tbsp. minced garlic (3 cloves)
  • 2 cups or 1 (14½-ounce can) chicken stock or broth
  • 1 large (or 2 small) branch fresh rosemary
  • ½ cup chopped sun-dried tomatoes
  • 2 Tbsp.s Worcestershire sauce
  • 1 (10-ounce) package frozen peas
Instructions
  1. Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.
  2. The next day, preheat the oven to 300º F.
  3. Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
  4. Heat another 2 Tbsps of oil in a large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef.
  5. Add 2½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper.
  6. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
  7. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.
  8. Before serving, stir in the frozen peas, season to taste, and serve hot.
  9. My Notes:
  10. I marinated the meat for a few hours rather than overnight.
  11. I cut the meat into bite sized cubes rather than 1½” cubes.
  12. I cut the onion, carrots, and mushrooms into slightly smaller pieces than what reads in the recipe.
  13. I used one cup of dehydrated tomatoes instead of ½ cup.
  14. cups of flour for coating the meat was too much.  1½ cups would be more than enough.

 

Comments

  1. This looks delicious! I’m going to have to try it soon for my family.

  2. This looks DEVINE! Yum, yum…triple yum.

  3. This looks fabulous!
    Snow day around here. No know, but all the surrounding counties have called off school.

  4. Amanda @ Serenity Now says:

    Perfect for a winter night! T would absolutely love this recipe. Thanks for sharing, Paula. 😉 Hope you’ll stop by the little “Bliss-at-Home” project I have going on today. 😉

  5. Southern Lady says:

    Sounds yummy! Carla

  6. Man Paul that looks good and today is cold and nasty and what better to serve than a stew. I bet Donna’s beer bread would go perfect with it. I’ll give this a try this weekend.

  7. ShannonPinNOLA says:

    Boy, does that look good. What time should we be there?

  8. Designs on 47th Street says:

    Oh Paula, I know we would love this stew recipe. Thanks for sharing. It does look so tasty.

    Thanks for your visit today over at my blog. You know, I DID find a few more of my red glasses at GW recently. I decided to go ahead and pick them up for .99 since you never know when you might need a few more. I’ve also seen them in a couple of other colors.

    Donna

  9. ~Lavender Dreamer~ says:

    I made beef stew last night and it was good! But I can never remember to add the wine! Your recipe looks great! ♥

  10. FrouFrouBritches says:

    Hubby would LOVE this Paula! I’m bookmarking this so I can make it for him – maybe next week. Thanks for the recipe.

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  1. […] Beef Stew is a hearty fall meal for any home. This recipe starts on top of the stove and finishes in the oven. […]

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