Old Fashioned Beef Stew

Old Fashioned Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    lbs boneless chuck roast cut into 2 inch pieces

  • 3

    T vegetable oil

  • 2

    tsp salt

  • 1

    T freshly ground pepper

  • 2

    yellow onions, cut into 1 inch chunks

  • ¼

    C flour

  • 3

    cloves garlic, minced

  • 1

    C red wine

  • 3

    C beef broth

  • ½

    tsp dried rosemary

  • 1

    bay leaf

  • ½

    tsp dried thyme

  • 4

    carrots, peeled, cut into 1 inch slices

  • 2

    stalks celery, cut into 1 inch slices

  • 3

    large russet potatoes, peeled and cut in eights

  • fresh parsley to garnish (optional)

Directions

On medium-high heat, add the vetetable oil to a large heavy pot (one that has a tight fitting lid) When it begins to smoke slightly, add the beef and brown well. Do in batches if necessary. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon and set aside. Add the onions and saute for about 5 minutes until softened. Reduce heat to medium-low and add the flour and cook for 2 minutes, stirring often. Add the garlic and cook for 1 minute Add wine and 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, and then add the broth, bay leaves, thyme, rosemary and the beef. Bring back to a gentle simmer, cover and cook on very low heat for about 1 hour. Add potatoes, carrots, and celery and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.


Nutrition

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