Beef Stew

Ingredients

  • 2 1/2 pounds beef, cut into 2 inch cubes
  • Kosher salt and ground black pepper
  • 2 tbs unsalted butter
  • 2 medium onions, cut into 6ths
  • 5 cloves garlic, minced
  • 4 tbs tomato paste
  • 1/3 cup flour, or to cover
  • 10 cups beef/chicken broth, homemade or low-sodium canned
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds medium red tomatos
  • 4 medium carrots, cut into 2 inch pieces
  • 2 celery stalks, cut into 2 inch pieces
  • 7 canned whole, peeled tomatos, lightly crushed
  • 2-3 tbs red wine vinegar, or to taste

Instructions

  1. Get a large plastic bag and load the cubed beef in. Coat with flour and shake until all the beef has a nice coating.
  2. Add oil to a heavy pan to cover the bottom. Heat to medium-hi, add beef. Cook until browned (approx. 8 minutes).
  3. Set the beef aside, clear out the pan (or use another). Melt the butter over medium-hi heat and add onions. Cook until lightly browned (5min).
  4. Preheat oven to 325 (f)
  5. Take a large pot and add the broth–bring to a simmer while doing the other steps.
  6. Add garlic to pan and cook until fragrant (approx. 1 min)
  7. Add tomato paste to pan and cook until lightly browned (approx. 1 min)
  8. Add the beef to pan, cook while stirring until lightly toasted.
  9. Dump pan and contents into the now simmering broth in the large pot.
  10. Tie the paarsley, thyme and bay leaves together with kitchen twine and add the bundle to the pot.
  11. Season with salt to taste.
  12. Transfer to oven for 1.5 hours.
  13. Remove pot from oven. DO NOT STIR THE CONTENTS. Use a ladel or large spoon to skim off the fat from cooking liquid. Discard the fat.
  14. Add carrots, potatos, celery and tomatos to the pot
  15. Cook uncovered on the stovetop, stirring occasionally, until the liquid thickens and vegetables are tender (1 hr).
  16. Remove and discard the herbs. Stir in the red wine vinegar, if desired, and season with salt and pepper to taste.

Serves: 12

Notes

  • It actually doesn’t take very much tomato paste, don’t go over 4 tbs
  • Your stew-pot should be oven safe.
  • Recommended to be served with sourdough bread and a sharp cheddar chease.