Sunday, December 6, 2009

Hearty Beef Stew

Hearty Beef Stew
3 pounds chuck-eye roast, cut into 1 1/2" cubes
1 1/2 tsp table salt
1 tsp ground black pepper
3 Tbsp vegetable oil
2 medium onions, chopped coarse (about 2 cups)
3 medium cloves garlic, minced
3 Tbsp flour
1 cup red wine - alcohol will cook out (If you don't want to add this, add 1 cup extra stock)
2 cups beef or chicken stock
2 bay leaves
1 tsp dried thyme
6 small yellow or red potatoes, halved or quartered depending on how big they are
4 large carrots, peeled and sliced 1/4" thick
1 cup frozen peas, thawed

1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. In a large cast iron skillet or a large soup pot, heat 2 Tbsp oil. Add beef in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. (If using a cast iron skillet, move meat into a soup pot). Add onions to now empty pan, saute until almost softened, 4-5 minutes. Reduce heat to medium and add garlic. Continue to saute about 30 seconds longer. Stir in flour, cook until lightly colored (about 1-2 minutes). Add wine, scraping up any browned bits that may have stuck to the pan. Add stock, bay leaves and thyme. Bring to simmer. Add meat, return to a simmer. Cover and place in oven. Simmer in oven for 1 hour.
2. Remove pot from oven, add potatoes and carrots. Cover and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered and refrigerated up to 3 days)
3. Add peas and allow to stand 5 minutes. Adjust seasonings and serve.

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