This southern custard is both custard and heaven in one delicious winter beverage. Instead of vanilla essence, don’t be scared to try this recipe with almond or rum flavour.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 2 pounds beef chuck roast, cubed
- 4 tablespoons olive oil, divided
- 4 large russet potatoes, cut into quarters
- 4 medium carrots, coarsely chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- ¼ pound fresh mushrooms, sliced
- ½ cup red wine
- 2 cups beef broth
- ¼ cup tomato paste
- 1 large bay leaf
- 2 tablespoons all-purpose flour
- salt and pepper to taste
Instructions
- Set one oven rack in the lower third and another in the center of the oven; preheat to 450 degrees F (230 degrees C).
- Place beef cubes into a metal roasting pan and stir in 2 tablespoons olive oil.
- Combine potatoes, carrots, onion, celery, and garlic in another roasting pan; add mushrooms and remaining 2 tablespoons olive oil; mix well.
- Place beef on the center rack of the preheated oven, and place vegetables on the rack below. Cook beef until brown and tender, about 30 minutes, and vegetables until caramelized and soft, 35 to 40 minutes. Remove from the oven.
- Transfer beef to a bowl. Place the roasting pan on the stove over medium-high heat. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from the heat.
- Pour wine mixture into a Dutch oven. Add beef, beef broth, tomato paste, and bay leaf; bring to a boil. Reduce the heat, cover, and simmer for 40 minutes.
- Add flour to vegetables and toss until all vegetables are coated. Add vegetables to stew and season with salt and pepper. Cover and simmer until vegetables are heated through and stew has thickened, about 20 more minutes.
- Serve immediately.
Reviews
Looks good an tasty too
I’m not good at exactly following a recipe, so I added to roasted veggies before I should have, with the meat, so some fell apart, but it was still delish! I will also likely add barley next time. Served with a fresh baguette, it makes a yummy, substantial meal.
Deliciousness! Thank you for sharing. Used beef stock instead of broth because that’s what I had on hand. Used 4 Tbsp tomato sauce because I didn’t have tomato paste. Added 1/4 tsp salt and no pepper. Since I didn’t follow other reviews and make extra gravy, I reserved the vegetables for a side dish to the meat/gravy served over rice.
Loved it. Used a little vinegar to decrease amount of salt it would otherwise need. I also 1 1/2 ed the sauce needed based on other reviews. Added a green bell pepper. Awesome recipe I will make it again!
Fantastic flavor! Nothing beats roasted vegetables. Also, I had not thought of roasting the beef this way, either. Roasting adds a nice depth to the stew. I use whatever root vegetables I have on hand, even beets! Like other reviewers, I add extra broth. In fact, I use extra broth in deglazing both pans. This time I forgot the flour, but it didn’t matter. This is one nice stew to warm up with any time of year!
Pretty easy to make and out of this world delicious! Trust me, if I can cook this anyone can.
Very good! I added a sweet potato to add some additional flavor.
This recipe was simply the best beef stew I’ve ever had, and the others who shared it agree. We used Yukon Gold potatoes to great effect.
I don’t write many reviews but for this recipe I felt I had to. I’ve made many versions of beef stew in the past, but without a doubt this was the best I’ve ever made. This will be my go to recipe for beef stew from now on. The only difference I made was to add a third cup of beef stock instead of the two. Thank you lisamarie for this excellent tasty stew!
I added Italian seasonings to the meat, and it needed more salt. But pretty good, over all.
This is fantastic. I changed a few things, but mostly kept to the recipe. I added zucchini, celery, and Italian seasoning during the roasting, and used a 1/2 white onion and a red onion because it’s what I had. Later, once everything was simmering together, I added frozen corn, peas, and spinach. I simmered it for about 40 minutes, then served it over whole wheat rigatoni. I recommend doubling the sauce!
I did this in the crock pot, but cooked a roast w/ this recipe. Doubled all the ingredients and when the roast was done, I just pulled it all apart. It cooked on low for 10 hrs and turned out great!!! Forgot to mention, I didn’t put the flour in it, instead, I drained some of the juice into the pan and made gravy, since I made some homemade mashed potatoes… awesome broth for gravy!!
Absolutlely delicious, though it was very thick so we put it over noodles.
I threw everything into a crockpot (without flour), cooked for 8 hours on low. Also added one can of cubed tomatoes and a couple tablespoons of Asian hot sauce to spice it up a bit.
This was excellent. I will definitely make this again. It had great flavor! In addition, I added sweet peas and fresh green beans as well.
very good
I LOVE the gravy this makes–homemade beefstock, red wine and tomato paste–yummm!
Great recipe, I used fresh herbs as suggested, also used eggplant and zucchini as well as potatos and bellpepper as that was my family’s preference.
My family thought this was great! I didn’t have 2 pounds of beef, but I cut the cubes into smaller pieces, and I think it was fine… Next time I will buy a bigger pack of meat.. I also did not use the wine/bay leaf/tomato paste.. But followed the roasting instructions, etc.. I was sooo good! My in laws were over for dinner and they raved over it.. I served it with french bread (and butter) and ‘Sarah’s Applesauce’ (also from this site – it was DELISH) – I barely had enough of anything for my lunch today! I will definitely make this again – (and check out Sarah’s applesauce too, it was great!)
This recipe was quite the hit this evening! The roasted veggies added a depth of flavor that made the dish special. The roasting time was a bit too long for the veggies…. they should only roast for 30 minutes max because they get mushy if they simmer too long. I added Italian seasoning to both the veggies and the beef and added salt and pepper throughout the cooking process. I also doubled the sauce recipe. Good stuff!
This recipe was fantastic! My husband and my two year old loved it. I followed other members advice and doubled the sauce. Very flavourful and perfect to warm you up in the fall and winter. Will make this again over Xmas to feed the whole family.