I haven’t always liked beef stew. In fact, up until a few weeks ago, I absolutely hated it!
Stas, on the other hand, LOVES beef stew.
As I mentioned in a previous post, I used to make him a reallllly lazy version of beef stew, using a McCormick seasoning packet and already-cut beef stew cubes. He thought it was very tasty and asked for it often, but I always felt wrong making it that way.
About a month or so ago – under a combination of guilt and the store being out of the McCormick packet (mostly the latter 🙂 ), I tried a homemade version for the first time… it was so good that I fell in love with it… ME! The girl who always HATED beef stew!!!
It’s an easy recipe – just about as easy as the packet version. It just takes a little more time and requires that you have a few more ingredients on hand. No biggie.
Shushka’s Beef Stew
adapted from Cook’s Illustrated
3 lb. chuck-eye roast, cut into 1 1/2-inch cubes
1 1/2 teaspoon table salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 yellow onion, chopped coarse (1-2 cups, depending on preference)
3 medium garlic cloves, minced
3 tablespoons all-purpose flour
1 cup red wine (I used Yellow Tail Shiraz)
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
4 potatoes, peeled and cubed
4 large carrots, peeled and sliced 1/4-inch thick
1 cup frozen peas
1/4 cup minced fresh parsley leaves
Step 1: Preheat oven to 300 degrees F. Place beef cubes in large bowl. Sprinkle with salt and pepper and toss to coat. Heat the oil over medium-high heat in large oven-safe dutch oven. Add beef in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding more oil if needed. Remove meat and set aside.
Add onions to the now-empty dutch oven and sautee until almost softened, about 5 minutes. Reduce heat to medium and add garlic; sautee about 30 seconds longer.
Stir in flour; cook until lightly colored, 1-2 minutes. Add wine, scraping up the browned bits stuck to the bottom. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer for 1 hour.
Step 2: Remove kettle from oven, add potatoes and carrot; cover, and return to oven. Cook for 1 more hour. Remove stew from oven.
Step 3: Add peas and allow to stand for 5 minutes. Stir in parsley and adjust seasonings if needed. Serve.
Serves 6 to 8
As with most stews, this one gets better as it sits – it’s great on the first day, but even better on the second, third, etc.
The liquid is also great over pasta or white rice!