Beef Stew With Potatoes, Carrots and Peas |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Very simple stew that can be cooked on the stove. You can even prepare the stew through step 3 and then refrigerate, covered, for up the three days! Stews always taste better the next day anyway. Ingredients:
3 lbs beef chuck, cut into 1 1/2-inch cubes |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 tablespoons vegetable oil |
2 large onions, chopped (about 2 cups) |
3 garlic cloves, minced |
3 tablespoons flour |
1 cup red wine |
1 (14 1/2 ounce) can beef broth |
2 bay leaves |
1 teaspoon dried thyme |
4 carrots, peeled, cut into 1/2-inch thick slices |
4 russet potatoes, peeled, cut into 1/2-inch slices |
1 cup frozen peas |
1/4 cup minced fresh parsley |
Directions:
1. Heat oven to 300°F.
2. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
3. Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
4. Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.
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