Beef Stew

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Because we are brazing the beef for hours, a inexpensive cut of beef like chuck, works best. The key to achieving the rich deep flavor of this Sunday Stew is to be sure to brown the beef properly. The brown bits that are left in the pot when you remove the beef is the foundation for the rich flavor we are building. Brown the beef in stages, a few pieces at a time is best.

Servings:

Calories: 699kcal

Author: Daniel Mancini

Ingredients

¼ cup vegetable oil
3 pounds beef chuck cut into small cubes about 1.5” seasoned with salt and pepper
salt to taste
pepper to taste
½ cup minced onion
6 cloves garlic skin removed and smashed
1 cup dry red wine
2 tablespoons flour
1 quart stock beef or chicken
1 sprig rosemary
2 bay leaves
2 stalks celery cut into 1" pieces
4 red potatoes skin-on, quartered, or 1 pound small potatoes
2 medium yellow onions quartered
4 carrots cleaned cut into quarters
1 cup frozen peas

Instructions

Preheat your oven to 325 degrees.

Brown the beef:

Heat 1/4 cup of oil in a dutch oven over medium-high until the oil just begins to smoke.
Brown the beef on all sides in batches, being sure not to overcrowd the pot, removing the browned beef to a plate as you go. It's very important to create that brown foundation in the pot.
Drain all but 2 tablespoons of oil, then add the onion and garlic and sauté for 2 minutes.

Make a roux:

Deglaze the pot with the wine scraping all the brown bits from the bottom of the pot.
add the beef and any accumulated juices back to the pot.
Sprinkle the flour all over the beef.
Stir this around for 1 minute do not allow the flour to burn.

Add the stock and aromatics:

Add enough stock just to cover the beef.
Add the rosemary, bay leaves, and celery and stir, scraping any remaining brown bits that have formed.
Bring to a boil, cover, and place the pot in the oven.

Braise the beef:

After one hour check the liquid level and if need be add more stock to just cover the beef.
After 2 hours total add the potatoes, onions and carrots. Stir everything together cover and place back into the oven.
After another 40 minutes, remove the pot from the oven.

Finish and serve:

Add the peas, stir, cover and place back into the oven for 15 minutes longer.
Remove from the oven, discard the bay leaves and the rosemary sticks.
Give the pot a final stir before serving.

Notes

I love serving this rustic beef stew with crusty bread on the side.

Nutrition