Recipe by Porfavorcorona
I saw this on Barefoot Contessa. I'm not a fan of beef stew but this looked so good that I had to post. I don't lose the recipe and I can't wait for colder weather to cook this. You could also cook this in the crock pot.
Top Review by missiselin
Its is so yummy! I used Beef Stock instead, and 5 cloves of garlic in the marinade. I saw it on Ina's show and made it a couple days ago when the weather got colder, unfortunately there were no leftovers to enjoy the next day. I'm going to make it again this week.
- 2 1⁄2 lbs good quality beef chuck, cut into 1 1/2-inch cubes
- 1 (750 ml) bottle red wine
- 2 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- kosher salt
- fresh ground black pepper
- olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 lb carrot, peeled and cut diagonally in 1 1/2-inch chunks
- 1⁄2 lb white mushroom, stems discarded and cut in 1/2
- 1 lb small potato, halved
- 1 tablespoon minced garlic (3 cloves)
- 1 (14 1/2 ounce) can chicken stock
- 1 sprig fresh rosemary
- 1⁄2 cup chopped sun-dried tomato
- 2 tablespoons Worcestershire sauce
- 1 (10 ounce) package frozen peas
Directions See How It's Made
- Place the beef in a bowl with red wine, garlic, and bay leaves.
- Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 300 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon 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 tablespoons 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 tablespoons of oil to the 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 tablespoon 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 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.