Prep 1 hr
Cook 1 hr 50 mins
In 'Snow Country Cooking' by Diane Rossen Worthington/Williams-Sonoma
- 1⁄2 cup all-purpose flour
- ground pepper
- 5 tablespoons olive oil
- 3 lbs boneless chuck roast, cut into 1 1/2 inch cubes
- 2 large yellow onions, sliced
- 1⁄4 cup red wine vinegar
- 2 carrots, peeled and thinly sliced
- 4 garlic cloves, minced
- 1 1⁄2 cups beef broth
- 1 cup dry red wine
- 1⁄4 cup tomato paste
- 1⁄4 teaspoon dried thyme
- 10 sun-dried tomatoes, soaked in water to cover for 20 minutes, drained, and quartered
- 3 parsnips, peeled and cut into 3/4-inch chunks
- 1 lb small boiling potato, cut into 1/4-inch chunks
- 10 ounces frozen pearl onions, thawed and drained
- 2 tablespoons chopped fresh parsley
- Combine the flour, salt, and pepper in a large bowl.
- In a large, deep nonstick frying pan over med-high heat, warm 3 tablespoons of the olive oil.
- Dust the beef with the flour, shaking off any excess.
- Add the beef to the pan in batches and brown evenly on all sides, 5-7 minutes.
- Using a slotted spoon, transfer to paper towels to drain.
- Add the remaining 2 tablespoons oil to the pan over med-high heat.
- Add the onions and saute until softened, about 5 minutes.
- Add the vinegar and continue sauteing until caramelized, about 15 minutes.
- Add the carrots and saute until nearly tender, about 3 minutes.
- Add the garlic and saute for 1 minute more.
- Add the broth, wine, tomato paste, thyme, and sun-dried tomatoes.
- Increase the heat and bring to a boil.
- Return the beef to the pan, decrease the heat to low, cover, and simmer, stirring occasionally, until the meat is almost tender, about 1 1/2 hours.
- Add the parsnips and potatoes, cover, and continue to simmer until both the vegetables and the meat are tender, about 15 minutes longer.
- Add the pearl onions and cook until tender, about 5 minutes longer.
- Adjust the seasonings.
- If the sauce is too thin, increase the heat and reduce for a few minutes.
- Spoon the stew into a large serving bowl or platter; garnish with the parsley and serve.