I have tried so many beef stew recipes and my kids always have found flaw with them. Not with this recipe from About.com. This was a hit, although next time I'll be sure to double the recipe. Best made the day before, for even better flavour. .
3 lbs boneless chuck roast, cut into 2-inch pieces
3 tbsp vegetable oil
2 tsp salt
1 tbsp freshly ground pepper
2 yellow onions, cut into 1-inch chunks
1/4 cup flour
3 cloves garlic, minced (we love garlic and so I used 6 cloves:)
1 cup red wine, I had a Merlot open and used it.
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
3 large russet potatoes, cut into eighths (I left the peels on)
fresh parsley to garnish (optional)
- On medium-high heat, add the vegetable oil to a large heavy pot (with a tight fitting lid)
- When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon, set aside.
- Add the onions and saute for about 5 minutes, until softened.
- Reduce heat to medium-low. Add the flour and cook for 2 minutes, stirring often.
- Add the garlic and cook for 1 minute.
- Add wine and de-glaze 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 simmer.
- Simmer wine for 5 minutes and then add the broth, bay leaves, thyme, rosemary , carrots and the beef.
- Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
- Add potatoes and celery. 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.