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¶
- Get a large plastic bag and load the cubed beef in. Coat with flour and shake until all the beef has a nice coating.
- Add oil to a heavy pan to cover the bottom. Heat to medium-hi, add beef. Cook until browned (approx. 8 minutes).
- 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).
- Preheat oven to 325 (f)
- Take a large pot and add the broth–bring to a simmer while doing the other steps.
- Add garlic to pan and cook until fragrant (approx. 1 min)
- Add tomato paste to pan and cook until lightly browned (approx. 1 min)
- Add the beef to pan, cook while stirring until lightly toasted.
- Dump pan and contents into the now simmering broth in the large pot.
- Tie the paarsley, thyme and bay leaves together with kitchen twine and add the bundle to the pot.
- Season with salt to taste.
- Transfer to oven for 1.5 hours.
- 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.
- Add carrots, potatos, celery and tomatos to the pot
- Cook uncovered on the stovetop, stirring occasionally, until the liquid thickens and vegetables are tender (1 hr).
- 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.