I was so happy to get this recipe assigned to me in the latest swap. This time the theme is soup/stew. I thought this recipe looked and sounded delicious, and I wasn’t wrong! I made this on Valentine’s Day. I wouldn’t recommend making it on a weeknight, as it takes over 2 hours just to cook. This recipe is perfect for a winter time meal, comforting and tasty. I submitted the recipe for stuffed pepper soup that I recently made. To check out all the recipes from the swap, go to A Taste of Home Cooking.
Hearty Beef Stew
Source: cathy’s kitchen journey, originally from America’s Test Kitchen
3 pounds beef chuck roast, trimmed of fat and cut into 1 1/2 inch cubes
salt and pepper
3 tablespoons vegetable oil
2 medium onions, coarsely chopped (I used 1/2 of one)
3 medium garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied dry red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
4 medium red potatoes, peeled and cut into 1 inch cubes
4 large carrots, peeled and sliced 1/4 inch thick
1 cup frozen peas
1/4 cup minced parsley
Dry beef thoroughly and season generously with salt and pepper.
Heat 1 Tbsp oil in Dutch oven over medium high heat.
Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min)Use tongs and rotate pieces until all sides are browned (about 5 additional min.)
Transfer beef to medium bowl and add another 1 Tbsp oil to pan, repeating previous steps with other half of beef.
Reduce heat to medium and add additional 1 Tbsp oil to now empty pan and swirl to coat bottom.
Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins).
Add garlic and continue to cook for 30 sec.
Stir in the flour and cook until lightly colored (1-2 min.)
Add wine, scraping the bottom and stirring until thick and flour is dissolved.
Gradually add the beef stock, stirring constantly scraping up the remaining browned bits on bottom of pan.
Add bay leaves and thyme and return to simmer.
Add beef, return to simmer, and place the pot in the oven.
Cook for 1 hour.
Add potatoes and carrots cover and return to the oven to cook for additional hour.
Remove the pot from oven (here you can cover and refrigerate for up to 3 days.)
Add the peas, cover and allow to stand for 5 min.
Stir in the parsley, discard bay leaves, adjust seasoning and serve immediately.