I absolutely love this recipe! It is by for the best beef stew I’ve ever had. One thing I would have to recommend when you make it though. Use watered down beef broth instead of just water. It gives the stew so much more flavor, and it comes out a little thicker. Also, if you don’t have a pot that can go into the oven, like me, then for the hour and a half the stew is suppose to be in the oven, I just covered and kept it on the stove on low to medium-low. Just make sure to keep it covered and that you don’t make it boil. You want it to be steaming and maybe a view bubbles, but not boiling. And I cut my veggies just a little smaller then they recommend in the recipe, cause they seemed a little big. Other then that, this recipe is to die for! It takes a little while to make so plan ahead, but if you are a stew person you will love this. Enjoy!
- Vegetable oil for searing
- flour for dredging
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 medium onions, chopped
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 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
- 3 cans diced, peeled tomatoes, drained
- 1 tablespoon red wine vinegar
Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan.
Saute 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.
Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately.
Recipe from foodnetwork.com