It’s not a cold wintery day, but I was in the mood to cook a hunk of meat low and slow. I decided on making beef stew. I found a good recipe on Epicurious and adapted it. I am planning to serve it with creamy polenta and a green salad…..can’t wait to eat it!
- All purpose flour
- 2-3 tablespoons of olive oil
- 3 pounds of trimmed boneless beef chuck, cut into 1 1/2 inch cubes
- 2 large onions, chopped
- 2 tablespoons of tomato paste
- 1/4 cup dry red wine
- 2 14 1/2 oz cans of beef both
- 1 tablespoon brown sugar
- 1 pound and 1/2 bag of baby red-skinned potatoes, quartered
- 6 carrots, cut into chunks
- 1 box of fresh baby bella mushrooms (or use any kind you like)
- 1-2 sprigs of thyme and 1-2 sprigs of rosemary
Place the cubes of beef in a bowl with about a 1/4 cup of flour and toss until coated. Season the beef with salt and pepper. Heat the olive oil in a Dutch oven over medium high heat. Working in batch, add the meat coated in flour, to the pot and brown on all sides. Using a slotted spoon, transfer the meat to a plate.
Using the brown bits from the meat and little more olive oil if needed, brown the onions. Saute until tender, about 6 minutes. Mix in the tomato paste, then the wine. Bring to a boil, scraping up the brown bits. Add the broth and sugar, and then the beef and any accumulated juices. Bring to a boil. Reduce the heat, cover partially and simmer for an 1 1/2 hours.
Add the potatoes and carrots and simmer until meat and vegetables are almost tender, about 25 minutes. Add the mushrooms and the fresh herbs and simmer another 10 minutes. Season with salt and pepper to taste. (This can be made one day ahead. Cool slightly, cover and chill. Cook over medium heat before serving, stirring occasionally.) Serves 6.