Happy New Year! I pray 2021 will be a blessed year for you all. I have lots of recipes qued up to share with you and I can't wait, cus they are TASTY! To kick things off I decided to share this fabulous one-dish wonder. I hope it will warm your hearts and tummies as we begin this new year.
There is something about this hearty beef stew that warms my heart. I love how slow braising the beef creates tender, flavorful bites in a savory red wine gravy while making the whole house smell of lovin’ from the oven! This is a perfect dish to serve on a crisp fall day or a chilly winter night. You can even prepare the stew a couple of days beforehand, refrigerate and warm it up on a busy night. This one dish wonder begs to be served with a nice crusty loaf of bread and a glass of your favorite red wine.
Ingredients:
4 pounds boneless beef chuck roast, trimmed and cut into 1 - 1 ½ inch chunks
3 Tablespoons of vegetable oil
2 Tablespoons of butter
2 medium onions chopped
5 cloves garlic, minced
¼ cup flour
2 Tablespoons tomato paste
1 cup red wine (one that you would enjoy, but not your expensive bottle!)
2 ½ cups low-sodium chicken broth
6 medium carrots, peeled and sliced into one-inch rounds
2 bay leaves
1 teaspoon dried thyme leaves (or 1 Tbsp. fresh)
1 ½ pounds potatoes, peeled and cut into one-inch chunks
1 cup frozen peas (optional) for serving
3 Tablespoons chopped fresh parsley for garnish
Directions:
Adjust oven rack to the lower-middle position and heat to 325 degrees.
Pat the beef chunks dry with a paper towel and season with salt and pepper.
Heat 2 Tablespoons of oil in a 6 to 8-quart Dutch oven over medium-high heat until the oil is hot but not smoking.
Add half the meat and brown on all sides, about 8 minutes. Then reserve browned meat on a plate.
Add the remaining tablespoon of oil to the pot and cook the second half of the beef. If the meat begins to scorch reduce the heat to medium. Place the browned meat with the previously cooked beef.
Add the butter to the pot and melt over medium-low heat, then add the chopped onions with 1 teaspoon of salt. Cook until softened, 5-7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the flour and tomato paste and cook, stirring constantly, until golden, about 1 minute.
Slowly whisk in the red wine, scraping up any browned bits.
Gradually whisk in the broth until smooth and bring to a simmer.
Stir in the browned meat, carrots, bay leaves, and thyme and bring to a simmer. Cover the pot and place in the preheated oven for 1 hour.
After an hour, add the chopped potatoes, cover, and continue to cook for another 1 ½ to 2 hours longer.
Remove the bay leaves and season to taste with salt and freshly cracked pepper, stir in the peas, cover and let sit for 10 minutes.
Before serving sprinkle chopped parsley over individual servings.
To serve leftovers add enough broth to desired consistency and simmer in a covered dutch oven until heated through.
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