Ingredients:
- 1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, minced
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 cups low-sodium chicken broth
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 1 1/2 pounds red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks
- 4 carrots, peeled and sliced thin
- 1 cup frozen peas
Instructions:
- Preheat the oven to 300 degrees F. Dry the beef with paper towels, then season it with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until it’s just smoking. Brown half of the meat, about 10 minutes, then transfer it to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of oil and the remaining beef. Transfer the beef to a plate.
- Add the remaining tablespoon of oil to the empty pot and return to medium-high heat until it’s shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Then, add the flour and cook for 1 minute.
- Slowly stir in the wine, scraping up any browned bits. Add the broth, thyme, bay leaves, and browned beef along with any accumulated juices. Bring it to a simmer, cover, and transfer the pot to the oven. Let it cook for 1 hour.
- Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
- Remove the pot from the oven and discard the bay leaves. Stir in the peas and let it stand off the heat for 5 minutes. Season it with salt and pepper to taste before serving.
Why You’ll Love It:
- Soul-Warming: Perfect for chilly evenings, offering comfort in every spoonful.
- One-Pot Wonder: Easy preparation with minimal cleanup.
- Versatile: Customize with your favorite vegetables for a personalized touch.
FAQs:
- Q1: Can I use a different cut of beef?
- A1: Absolutely! Experiment with cuts like brisket or stewing beef for varied textures.
- Q2: What wine works best for this recipe?
- A2: A dry red wine like Cabernet Sauvignon or Merlot adds rich flavor to the stew.
- Q3: Can I make this in a slow cooker?
- A3: Yes, adapt the recipe for a slow cooker, adjusting cooking times accordingly.
Conclusion:
Embrace the warmth and flavor of our Beef Stew Recipe. Whether shared with loved ones or savored alone, each spoonful brings comfort and satisfaction. Prepare a pot for a cozy dinner that nourishes both body and soul. Enjoy the goodness!