7 months ago
Hearty Beef Stew
There are classic recipes every home cook should have in their repertoire and this Hearty Beef Stew is one of them. It tastes like late-fall sunshine, nostalgia and getting tucked into bed by a loving parent. Prep is simple, and while it braises in the oven the house smells amazing. Serve it with some crusty bread for the best supper of the season.
- Heat oven to 325 F. Cut 3 lbs beef chuck into 1 ½-inch pieces and season with salt and pepper. In a large Dutch oven, heat 1 Tbsp olive oil over medium-high heat until shimmering. Cook the meat in batches until browned, 5 minutes per side. Transfer to a large plate and set aside.
- Add 2 diced yellow onions, 7 smashed garlic cloves and 2 Tbsp balsamic vinegar. Cook, scraping up any browned bits, until the vegetables are softened, 5 minutes. Add 1 ½ Tbsp tomato paste and cook for 1 minute. Return the beef to the pot and add ¼ cup all-purpose flour. Cook, stirring constantly, for 2 minutes or until the flour is dissolved.
- Add 2 cups each of red wine, beef broth and water, 1 bay leaf, ½ tsp dried thyme and 1 ½ tsp sugar. Bring to a boil. Cover, transfer to the oven and braise for 2 hours.
- Peel and large-dice 4 carrots and cut 1 lb of baby Yukon Gold potatoes in half. Stir the vegetables into the pot, cover and cook in the oven for 1 hour or until the vegetables are cooked through, the meat is tender and the sauce has thickened.
- Discard the bay leaf and season with salt. Garnish with parsley and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
