THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
BJ'S BEEF STEW
Nothing is better on a cold snowy day than a nice hot bowl of stick-to-your-ribs beef stew and some warm crusty bread.
Provided by JPsBarbie
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Blot beef cubes dry with paper towels. Sprinkle with salt and pepper. Combine flour and corn starch and lightly coat beef shaking off excess. (Save remaining mixture to use later as a thickener.).
- Heat olive oil in pan and brown beef cubes. Do in batches if needed so as not to crowd pan. Once beef is browned remove from pan and set aside.
- Add onions, garlic, and celery to pan lowering heat so as not to burn them. Cook for several minutes until onions are transparent. Make sure to scrape bottom of pan to remove any little bits left from the beef.
- Add wine, consume, bullion cube, and broth and return beef to pan to simmer. Add salt, pepper, paprika, and Beau Monde to taste.
- While beef is simmering peel and cube potatoes, cut carrots into chunks. Add to pot and simmer for about 1 hour or until meat is tender and veggies are done.
- Thickly slice mushrooms, and if including frozen peas, add to pot along with parsley about 20 minutes before serving.
- If needed combine remaining flour mixture with a bit of water and add to pot as a thickener. Adjust seasonings as needed and serve.
Nutrition Facts : Calories 1238.8, Fat 114.6, SaturatedFat 45.7, Cholesterol 150.3, Sodium 407.6, Carbohydrate 31.1, Fiber 4.2, Sugar 4.1, Protein 17.1
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