Beef Stew

By mytastytreasures

Serve this with crusty bread, its delicious. Plan on making 1-2 days ahead, as flavors improve with time..

Ingredients

• 1 (3lb) boneless beef chuck roast,
• trimmed and cut into 1 1/2 inch cubes
• Salt and Pepper
• 3 tablespoons olive oil
• 2 onions, minced
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 3 tablespoons flour
• 1 cup dry red wine
• 2 cups low sodium chicken broth
• 1 tablespoon minced fresh thyme or 1
• teaspoon dried
• 2 bay leaves
• 1 1/2 pounds red potatoes, scrubbed
• and cut into 1 1/2 inch chunks
• 7-9 carrots, peeled and sliced thin
• 1 cup frozen peas
• 1 cup frozen corn

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 300. Dry your beef with paper towels, then season with salt and pepper. Heat one tablespoon of oil in a large Dutch Oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes then transfer to plate. Return the pot to medium high heat and repeat with one more tablespoon oil and the remaining beef.

2. Add the remaining tablespoon oil to the empty pot and eturn to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowlt stir in the wine, scraping up any browned bits. Stit in the broth, thyme, bay leaves, and browned beef along with any juices accumulated onplate. Bring to a simmer, cover, and transfer pot to oven. Cook for 1 hour.

3. Stir in the potatoes and carrots. Cover and continue to cook in te oven until the beef is tender, about 1 hour.

4. Remove the pot from the oven,and discard the bay leaves. Stir in the peas and carrots and let stand off heat for 5 minutes or so. Season with salt and pepper to taste before serving.

**This stew can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for 1 month. Reheat over low heat, adding additional water or broth to adjust consistency, before proceeding with step 4.