Old-Fashioned Beef Stew
Description
This old-fashioned stew is simple and inexpensive to prepare. Make it a day in advance for even better, savory and satisfying goodness. Serve it with a crusty bread.
Ingredients
3 lb. boneless chuck roast, cut into 2-inch pieces
3 T. vegetable oil
2 t. salt
1 T. freshly ground pepper
2 yellow onions, cut into 1-inch pieces
1/4 c. flour
3 cloves garlic, minced
1 c. red wine
3 c. beef broth/stock
1/2 t. dried rosemary
1 bay leaf
1/2 t. dried thyme
4 carrots, peeled and cut into 1-inch slices
2 stalks celery, cut into 1-inch pieces
3 large russet potatoes, peeled and cut in eighths
fresh parsley, for garnish
Directions
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On medium-high heat, add vegetable oil to a large heavy pot with a tight-fitting lid. When it begins to smoke slightly, add beef; brown well, in batches as necessary. Add salt and pepper as the beef browns.
Once browned, remove the beef with a slotted spoon; set aside.
Add onions; sauté about 5 minutes, until softened. Reduce heat to medium-low; add flour; cook for 2 minutes, stirring often. Add garlic; cook for 1 minute. Add wine; deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes; add broth, bay leaves, thyme, rosemary and beef; bring back to a gentle simmer; cover; cook on very low for about 1 hour.
Add potatoes, carrots and celery; simmer covered for 30 minutes, or until meat and vegetables are tender. Taste; adjust seasoning.
Turn off heat; let sit for 15 minutes before serving.
Serve, garnished with fresh parsley, if desired.
12 servings.