|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a very basic beef stew. It’s easy, delicious, and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.
For even better flavor, make this dish the day before you plan to serve it.
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- 3 tablespoons vegetable oil
- 3 pounds boneless chuck roast (cut into 2-inch pieces)
- 2 teaspoons salt
- 1 tablespoon freshly ground pepper
- 2 yellow onions (cut into 1-inch chunks)
- 1/4 cup flour
- 3 cloves garlic (minced)
- 1 cup red wine
- 3 cups beef broth
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 4 carrots (peeled and cut into 1-inch slices)
- 2 stalks celery (cut into 1-inch slices)
- 3 large russet potatoes (peeled and cut in eighths)
- Garnish: fresh parsley
Gather the ingredients.
On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
When it begins to smoke slightly, add the beef and brown very well. Do so in batches if necessary. Add the salt and pepper as the beef browns.
Once browned, remove the beef with a slotted spoon or tongs and set aside.
Add the onions and sauté for about 5 minutes, until softened.
Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often.
Add the garlic and cook for 1 minute.
Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes and then add the broth, rosemary, bay leaf, thyme, and the beef.
Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
Add carrots, celery, and potatoes and simmer covered for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
- Don't skip the step for searing meat. This process is a way of improving the meat's appearance and developing the Maillard flavors that stewing alone cannot. It provides very nice coloring and a flavorful "crust" on the meat's surface, which later translates into a tastier dish.
- The same with deglazing. Don't skip this step either, as it is a great way to loosen the flavorful fond at the bottom of the pan and then use those bits to add flavor to your sauce.