This Beef Stew Recipe with Vegetables is the perfect, easy weekend dinner! Recipe Below!
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DIRECTOR, EXECUTIVE PRODUCER, CHEF, RECIPE WRITER, EDITOR
Matthew Francis
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CLASSIC BEEF STEW RECIPE:
Serves 8
INGREDIENTS
2 pounds beef chuck/eye round., cut into 1-inch cubes
Kosher Salt to taste
Cracked Black Pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups coarsely chopped onions (about 2 large)
6 garlic cloves, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary,
1 tablespoon herbs de Provence
3 bay leaves,
1 tablespoon Worcestershire Sauce
2 cups homemade beef broth
3 cups oblique-cut carrots
3 cups cubed Yukon gold potatoes
1-1/2 teaspoons minced fresh rosemary, divided
1 cup fresh or frozen peas (optional)
Fresh thyme and rosemary
PREPARATION:
Cut your beef roast into 1-2 inch cubes and place into a large bowl. Season with a heavy amount of kosher salt and cracked black pepper. Add the flour and paprika. toss the beef cubes until evenly coated in the flour.
In a Dutch oven, add some oil on medium-high heat. Sear the beef cubes in batches until each side is dark brown. To do this, sear 4 minutes on the first side until dark brown. Flip and cook for 4 minutes more on the other side, and then flip onto the other sides or just move around with a wooden spoon until all edges are dark brown. Remove the beef pieces and set aside.
Add in your chopped onions to the pan with excess beef fat, add salt and pepper, and cook until the onions begin to caramelize, about 10 minutes.
Add the minced garlic, and stir until aromatic and soft. The onions should be dark by this point.
Stir in the tomato paste, and cook until it turns brown and beings to stick to the bottom of the pan and caramelize.
Deglaze with the red wine and scrape all the flavorful browned bits on the bottom. let the wine reduce until almost dry again, about 3 minutes.
Add the dried thyme, rosemary, herbes de Provence, and bay leaves. Add the beef broth, stir and bring to a boil. add the seared beef cubes back into the stew liquid. Reduce heat; cover and braise in the oven at 350F until meat is almost tender, about 1-1/2 hours.
Remove from the oven, Add the carrots and yukon gold potatoes, add more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
Discard bay leaves. add some fresh peas and fresh thyme and rosemary.
Serve hot and enjoy!
#Beef #Stew #Recipe
© 2020 Matthew Francis
© 2020 Francis Film, LLC
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