210 minutes
A hearty and comforting beef stew with tender vegetables and rich flavors.
Chuck-eye Roast, cut into 1.5-inch cubes
0 lb
teaspoons
teaspoons
tablespoons
Medium Onions, chopped coarse
each
Garlic Clove, minced
each
Unbleached All-Purpose Flour
tablespoons
Red Wine, full-bodied
cups
Low-Sodium Chicken Broth
cups
each
teaspoons
Boiling Potatoes, peeled and halved
each
Large Carrots, peeled and sliced 1/4-inch thick
each
Frozen Peas, thawed
0 oz
Fresh Parsley Leaves, minced
cups
1. Preheat Oven
Start by preheating your oven to 300 degrees. This low oven temperature will ensure that the stew cooks gently, allowing the flavors to meld beautifully.
2. Season Beef Cubes
Place the beef cubes in a large bowl and sprinkle them with table salt and ground black pepper. Toss the beef well to make sure all pieces are evenly coated. This step not only flavors the meat but also helps to draw out moisture, which aids in browning.
3. Brown Beef
Heat 2 tablespoons of vegetable oil in a large nonreactive soup kettle over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Each batch should take about 5 minutes. Proper browning is crucial as it caramelizes the surface of the meat, adding depth and complexity to your stew. Once browned, remove the meat and set it aside.
4. Sauté Onions and Garlic
In the same kettle, add the chopped onions and sauté them until they begin to soften, about 4-5 minutes. Reduce the heat slightly and add the minced garlic, cooking it for another 30 seconds until fragrant.
5. Create Roux
Stir in the unbleached all-purpose flour and cook for 1-2 minutes, until it is lightly colored. This creates a roux, which will help thicken the stew and add a rich, nutty flavor.
6. Deglaze with Wine
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the kettle. These bits are packed with flavor and will enhance your stew.
7. Add Broth and Seasonings
Add the low-sodium chicken broth, bay leaves, dried thyme, and browned beef. Bring the mixture to a simmer, then cover the kettle and place it in the preheated oven. Let it simmer for 1 hour.
8. Add Vegetables
Carefully remove the kettle from the oven and add the boiling potatoes and large carrots. Stir to combine, then cover and return the kettle to the oven. Continue to simmer for another hour, until the vegetables are tender and the beef is fork-tender.
9. Finish and Serve
Remove the stew from the oven and stir in the thawed frozen peas. Let the stew stand for 5 minutes to allow the peas to heat through. Finally, stir in the minced fresh parsley leaves and adjust the seasonings with additional table salt and ground black pepper if needed. Serve the stew hot, enjoying the hearty, comforting flavors.
Use chicken as the protein and red wine as the liquid, along with mushrooms, onions, and sometimes bacon for a classic French dish.
Substitute beef with lamb and add stout beer as part of the liquid. Incorporate root vegetables like potatoes and parsnips, and use rosemary and thyme for seasoning.
Replace the beef with lentils or chickpeas, use vegetable stock, and add a variety of vegetables such as zucchini and spinach for a hearty vegetarian stew.
Incorporate chickpeas as the protein, use a mix of vegetables like carrots, tomatoes, and sweet potatoes, and season with Moroccan spices like cumin, cinnamon, and turmeric.
Introduce ingredients high in umami such as mushrooms, sun-dried tomatoes, or a splash of soy sauce or Worcestershire sauce to enhance the savory depth.
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