Beef Stew

Submitted by Chef #331672

"Like grandma used to make."

 

• Ready In: 2hrs 25mins
• Ingredients: 15
• Serves: 6

ingredients

• 1360.77 g beef, cut into 1 1/2-inch cubes
• 7.39 ml table salt
• 4.92 ml ground black pepper
• 44.37 ml vegetable oil
• 473.18 ml onions, chopped coarse (about 2 medium)
• 3 medium garlic cloves, minced
• 44.37 ml all-purpose flour
• 236.59 ml red wine
• 473.18 ml low sodium chicken broth
• 2 bay leaves
• 4.92 ml dried thyme
• 6 small boiling potatoes, peeled and halved
• 4 large carrots, peeled and sliced 1/4-inch thick
• 236.59 ml frozen peas, thawed (6 ounces)
• 59.14 ml fresh parsley leaves, minced

directions

1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive ducth oven; add beef to pot in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
2. Remove pot from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.).
3. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.