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Beef Stew
Servings 6 servings
Ingredients
- 4-5 boneless beef chuck cut into 1″ pieces
- 1/4 cup all purpose flour
- 2 tablespoons butter
- 4 tablespoons vegetable oil plus more if needed
- 1 medium yellow onion diced
- 30-40 baby carrots cut in half
- 1 cup red wine*
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- 2 cups peas
- 2 large russet potatoes peeled and cubed
- 2 bay leaves
- Cornstarch**
Instructions
- Preheat the oven to 325 degrees.
- Combine your cubed meat and flour in a large bowl until well coated.
- Melt butter in large Dutch oven over medium high heat and add 2 tablespoons oil.
- In batches cook the meat until browned, about 3-4 minutes per side. Add more oil if needed.
- Remove the meat to a plate and cover with foil to keep warm.
- Add the remaining oil, followed by the carrots and onion. Saute for 4 minutes.
- Add wine to pot and bring to a boil. Then reduce heat to simmer and liquid is reduced by half (about 10 minutes).
- Add tomato paste and the remaining 7 ingredients. Cover the pot and bake for 2 hours in preheated oven.
- Remove bay leaves when ready to serve.
Notes
*Use a good quality red wine - I suggest Pinot Noir. Remember always cook with a wine that would drink.
**If after cooking your stew you desire a more thicker consistency I suggest adding a mixture of 2 tablespoons cornstarch and 2 tablespoons water
**If after cooking your stew you desire a more thicker consistency I suggest adding a mixture of 2 tablespoons cornstarch and 2 tablespoons water
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