This is my favorite recipe for beef stew, coming from Rob's America's Test Kitchen cookbook. It's perfect for a Sunday evening dinner, and there's always leftovers to enjoy for lunches or throw in the freezer for a quick dinner later.
Yield: 6-8 servings
- 1 3 lb. boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- salt and pepper
- 3 tbsp. vegetable oil
- 2 onions, minced
- 1 tbsp. tomato paste
- 2 garlic cloves, minced
- 3 tbsp. flour
- 1 c. dry red wine
- 2 c. chicken broth
- 1 tsp. dried thyme
- 2 bay leaves
- 5 medium red potatoes, washed and cubed
- 4 carrots, peeled and sliced thin
- 1 c. frozen peas
- Put oven rack to the lower-middle position; pre-heat oven to 300 degrees. Cube and season beef with salt and pepper. Heat 1 tbsp. of oil in the Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, and then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tbsp. of oil and the remaining beef. Set browned beef aside.
- Add the last tbsp. of oil to the empty pot and return to medium heat. Add the onions and cook until softened, about 5 minutes. Stire in the tomato paste and garlic, cooking for 30 seconds. Add the flour and cook for 1 minute.
- Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves and browned beef (along with the accumulated juices). Bring to a simmer, cover and transfer the pot to the oven. Cook for one our.
- Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef and potatoes are tender, about 1 hour.
- Remove the pot from the oven and discard the bay leaves. Stir in the peas and let sit for 5 minutes. Season with salt and pepper to taste before eating.