Winter weather is in full swing with the latest giant snow storm system making its way along the East Coast. If you’re going to have to endure the blizzard, why not create a cozy evening for your MilFam. If you’re in a sunny, warm part of the country or the world, this beef stew recipe tutorial by CHOW will probably still blow your mind!
What you’ll need
- 3-lb. boneless chuck roast
- 1/4 cup all-purpose flour
- 2 tsp. salt
- 1 tsp. pepper
- 3 tbsp. vegetable oil
- 1 onion, diced
- 2 tbsp. tomato paste
- 4 cups beef broth
- 2 bay leaves
- 3 celery stalks, chopped
- 4 Yukon potatoes, cut into 1/2 inch cubes
- 4 thyme sprigs
- 3 carrots, chopped
- 1 cup red wine (or beef stock)
- 1 cup frozen peas
- Extra flour for thickening
- Extra salt and pepper for seasoning
How it’s done
- Trim excess fat from the meat and cut into 1-1.5 inch chunks.
- Combine the flour, salt and pepper in a large bowl.
- Toss beef cubes into the flour, coating them lightly.
- In a large pot with a lid and heavy bottom, add the vegetable oil and apply medium heat until oil is hot.
- Shake excess flour from the meat, and add to hot oil in a single layer, browning on all sides (4-5 minutes).
- Once all the beef is cooked, remove it from the pot and set it aside.
- Add diced onion to the pot, season with salt and pepper and cook until the pieces soften.
- Stir tomato paste into the onions and cook until the raw tomato scent has faded.
- Sprinkle in 1 tbsp. flour and stir in for about 1 minute until incorporated.
- Pour 1 cup of wine (or stock) over the onion mixture to deglaze any remnants sticking to the bottom of the pan. Scrape the pan until the everything that was stuck is removed from the bottom.
- Cook the wine for about 3 minutes until it begins reducing.
- Add beef back to the pot along with beef broth, bay leaves and thyme sprigs.
- Cook on high until the liquid comes to a boil, then turn it down to low and let it simmer uncovered for about an hour.
- After an hour has passed, add the carrots, celery and potatoes, cover the pot with a lid and let it simmer for another hour.
- Just before serving, add the frozen peas and remove the bay leaves.
