| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 15 min |
| Cook: | 3 hr |
| Yield: | about 4 to 6 main course servings |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 15 min |
| Cook: | 3 hr |
| Yield: | about 4 to 6 main course servings |
Ingredients
- Vegetable oil, for searing
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 medium onions, cut into 6ths
- 5 cloves garlic, crushed
- 1 tablespoon tomato paste
- 1/3 cup all-purpose flour, or to cover
- 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 pounds medium red potatoes, quartered
- 4 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 7 canned whole, peeled tomatoes, lightly crushed
- 2 to 3 teaspoons red wine vinegar, or to taste
Instructions
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 608 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 129 mg |
| Sodium | 2208 mg |
| Serving Size | 1 of 6 servings |
| Calories | 608 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 129 mg |
| Sodium | 2208 mg |
Reviews
This stew was really really good!, but I’m glad I read the reviews first. I deglaze with Cabernet wine 1.5 to 2 cups and only used approximately 3 cups of broth. I also put the tomatoes (cut into pieces) in with the first cooking along with the juice in the can. I cut the carrots, celery and potatoes smaller like bite size pieces. I used the vinegar but liked it better before I put it in. Still yummy though. Will definitely make again=]
Very comforting and yummy! Mine didn’t thicken very much. I thought of making a cornstarch slurry, but didn’t bother. It was still delicious!
Tastes delicious but I would cut the veggies into bite size pieces.
Great dish. Takes a while to cook but my family loves it. I don’t wipe the Dutch oven before cooking the onions and when I add the beef I add an inch of red wine and cook it down before adding the flour. I follow the instructions pretty faithfully after that.m but omit the vinegar. Marsala wine works well too
After reading some of the other reviews I took a few of the suggestions into consideration and this came out great! Beyond my expectations as beef stew always seems to be a bit of a challenge for me to get just right! I’ll be making it again, tweaking a bit from this first go.
We love this recipe. I have made it many times. In fact I’m making it today. I don’t like tomatoes but I just eat around them. The flavor profile is awesome
Needed some tweaking for our likes. My family doesn’t like tomatoes or celery, so I omitted them. I only added 7 cups of beef broth and 1/3 cup of cabernet. After I took the stew out of the oven, I removed the onions and garlic (they were cut way too big for my family) and pureed them and added them back. The consistency was too soupy, so I made a flour slurry and added before I returned the pot to the stove with the vegetables. Before serving, I added a half bag of frozen peas. I served it with some creamy polenta and sourdough bread. The meat was cooked well and was a good texture, not chewy and the veggies were al dente.
PHENOMENAL, the best!!!!!
Excellent stew! Didn’t have a Dutch oven so used the stove top and came out delicious!
This is not a labor intensive recipe, but does take some time. I followed the recipe with only two changes. Wiping out the pan and losing all those delicious brown bits after sautéing the beef? No way! So I poured out the oil completely, but left the browned bits that were stuck to the bottom of the pan. I really feel that added flavor intensity. Secondly, I splashed about 1/3 cup of red wine in during the stove top simmer portion of the cooking. This was absolutely delicious!!! I will be making this again!