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Cook2 hrs 30 mins
Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on allrecipes.
- 3 lbs beef stew meat
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup all-purpose flour
- 1⁄4 cup butter
- 1 tablespoon olive oil
- 2 cups white pearl onions, see below for peeling instructions
- 1 (14 ounce) can diced tomatoes, any flavor
- 3 cups water
- 2 beef bouillon cubes
- 1 tablespoon dried parsley
- 1⁄8 teaspoon dried thyme
- 1 cup red wine, any kind
- 6 carrots, chopped
- 3 baking potatoes, peeled and chopped
- 2 bay leaves
- Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
- The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
- Real instructions start now:.
- Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
- In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
- Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
- Cover soup and simmer for 1 hour, stirring occasionally.
- Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.