Pages

Beef Stew

Sunday, November 10, 2013


One of my favorite foods to cook and enjoy in the cooler months is beef stew. It is one of those foods that I find myself craving on cool, rainy (or snowy) days. This recipe calls for fresh herbs, and I highly recommend you do use the fresh herbs. The rosemary and thyme give it such a deep, fresh flavor that dried herbs can't. I also use a merlot or a cabernet sauvingnon and make sure there is enough left over for a glass for me and hubs at dinner. ;)

Beef Stew
Ingredients
  • 2 lbs. beef chuck, cut into bite-size pieces
  • 3 Tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 Tablespoons vegetable oil
  • 1 red onion, diced
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup red wine
  • 2 cups beef broth
  • 1 cup baby carrots
  • 2 Tablespoons cornstarch
  • 3 Tablespoons water
Instructions
  1. Place beef in a large plastic zipper bag. Add flour, salt, and pepper. Shake until beef is coated with flour.
  2. Heat a Dutch oven over medium-high heat. Add oil. Add beef and cook until browned on all sides. Transfer to a plate. (you might need to do this in batches, not to crowd the pan as they brown)
  3. Add the onions to the pot. Cook for 5 minutes, or until soft. Add bay leaves, rosemary, and thyme. Add the beef back to pot. Add red wine and beef broth. Bring to a simmer and reduce heat to low.
  4. Cover and cook for 1 1/2 to 2 hours, or until beef is fork tender. Add the carrots and cook for another 30 minutes more.
  5. In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Serve hot over rice, potatoes or noodles.