Beef Stew
Submitted by LazyTexan
Hearty chunks of beef are seared to caramelize and seal in flavorful juices, mixed with an aromatic assortment of vegetables, and then placed in the oven to maintain a gentle simmer. If you'd rather use a crock pot, that works fine as well. As the stew slowly cooks, the connective tissue in the beef breaks down, making the meat so tender you can cut it with a spoon. The addition of the wine, broth, and vegetables add sublime flavor. Who says beef stew is boring?
Ingredients
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cups coarsely chopped onions
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup dry red wine
1 cup reduced-sodium beef broth
1 teaspoon dried thyme
1 bay leaf
3 cups peeled and halved new potatoes
3 cups sliced carrots (1/2-inch-thick pieces)
1 cup fresh or frozen peas (optional)
Directions
Preheat the oven to 275 degrees.
Sprinkle the beef with salt and pepper.
In a large ovenproof stock pot over medium-high heat, add the oil. Brown the beef on all sides, 3 to 5 minutes. Do not overcrowd the meat. Remove the meat and reserve. (You may need to do this in two or more batches).
Add the onions and saute until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the garlic. Cook for 1 minute, stirring constantly.
Add the flour and stir until it is absorbed into the onions, 1 to 2 minutes.
Add the wine, broth, thyme, and bay leaf. Bring to a boil and stir to deglaze and dislodge and bits of food that have stuck to the bottom of the pot and to incorporate the flour. Scrape your stirring spoon to free any flour that has adhered to it.
Return the beef and its juice to the pot. The liquid will just barely cover the stew. Cover and place in the oven. After 10 to 15 minutes, check to make sure the stew is gently simmering. If necessary, adjust the oven temperature to correct.
Bake for 1 hour. Remove the pot from the oven. Check to make sure the broth has not evaporated. If necessary, add a little hot water. Add the potatoes and carrots, cover, and return to the oven.
Bake for 1 to 1 1/2 hours, or until the meat is tender. Add the peas and bake for 1 to 2 minutes.
Remove from the oven and skim off any fat.
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