Beef Stew (version 3)


3 lbs beef chuck, cut in 2-in cubes
2 Tbsp vegetable oil
1 1/2 tsp salt
2 med onions, chopped course
1 tsp ground pepper
3 cloves garlic, minced
3 Tbsp flour
1 cup full bodied dry red wine
2 cups chicken stock, or broth
2 bay leaves
1 tsp dried thyme
4 carrots
1/4 cup fresh chopped parsley


Heat oven to 200F. Cut the beef into 2-inch cubes. Put a heavy pot on medium-high heat and add 2 Tbsp vegetable oil. Add the beef cubes, in batches, if necessary, so they don't become, too crowded, and brown well on all sides. As the beef cooks, sprinkle it with salt and pepper. Remove the browned beef and set aside. Add the onions and cook until softened, about 5 minutes. Reduce heat to medium, add garlic and cook another minute. Add flour and cook, stirring, about 1 minute. Add wine and scrape up any browned bits that are stuck to the pan. Add stock, bay leaves and thyme. Warm to a simmer. Add meat and return to the simmer. Cover and place in the oven, cooking about 2 hours. Peel the carrots and cut them into 2-inch chunks. Remove the kettle from the oven and set it on top of stove over low heat. Add carrots, cover the pan and simmer for 30 minutes, or until carrots and meat are tender. Remove bay leaves. The stew can be cooled, covered and refrigerated up to 3 days. Sprinkle with the parsley just before serving. Serve the stew with or over mashed potatoes, or with a side dish of boiled potatoes.

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