Beef Stew

By kathya5084

Ingredients

• 2 pounds cubed beef chuck stew meat
• 1/4 cup flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil
• 1 medium onion, minced
• 2 carrots, minced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 6 cups beef broth or stock
• 1 cup dry red wine (I use Cabernet Sauvignon)
• 1 tablespoon dried parsley or 4 fresh sprigs
• 1 pinch thyme or 4 fresh sprigs
• 1 bay leaf
• 8 medium carrots, chopped in 2 inch pieces (about 3 cups)
• 2 celery stalks, cut in 2 inch pieces
• 4 medium red or yellow potatoes, cut into 2 inch pieces
• 12 ounces frozen pearl onions, thawed (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 180mins

Preparation

Step 1

Preheat oven to 325 degrees
Heat oil over medium high heat in a large dutch oven.
Season beef genrously with salt and pepper. Saute the beef, stirring occasionally, until well browned, about 8 minutes.
Add the minced onion and carrots and saute until onions are tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add tomato paste and sautee about a minute. Scatter the flour over the beef and vegetable mixture (enough to lightly coat), cook stirring until lightly toasted on bottom of pan.
Add the wine, beef broth, parsley, thyme, pearl onions and bay leaf.
Bring to a low boil. Stir to get brown bits off the bottom of the pan. If using fresh herbs tie together and add to pot. Salt and pepper to taste. Cover and transfer to 325 degree oven.
Cook meat until just about tender about 1 1/2 hours. Remove from oven.
Add diced potatoes, carrots and celery, and bring to a simmer on top of the stove. Cook uncovered, strring occasionally, until liquid thickens and the vegetables are tender, 45 minutes to 1 hour.
Calories:
Beef 82 per ounce
Stew 153 per cup
Potatoes 68 per 1/2 cup
Carrots 82 per 1 cup
Pearl Onions 12.5 per 1/2 cup