I have recently started eating beef again after 15 years of not even a bite. Wow....I have really missed it!! So, I am discovering a lot of new things....which types of cut I like, what beef dishes I like, and how to cook beef. This is my first ever attempt at making beef stew. It was super yummy and brought back childhood memories since I guess that was the last time I had this dish. I highly recommend this recipe- it is wonderful comfort food and so tasty!
2lb beef chuck roast, trimmed and cut into 1 1/2 in cubes
salt and pepper
3 Tbsp vegetable oil
2 onions, chopped
3 cloves of garlic, minced
3 Tbsp plain flour
1 cup dry red wine
2 cups beef broth
2 bay leaves
1 tsp dried thyme
3 large carrots, peeled, sliced and steamed/boiled
1 cup frozen peas
Preheat oven to 325*F.
Dry beef and season with salt and pepper. Heat 1 Tbsp of oil in a heavy-based pot over medium-high heat. Add the meat so the pieces are spread in one even layer and cook, not moving, until brown (2-3min). Use tongs to rotate so all sides of the pieces are brwoned (this will take 5-7mins). Tranfer beef to a medium bowl and add another 1 Tbsp oil to the pan, repeating with the remaining beef.
Reduce heat to medium and add remaining 1 Tbsp to the empty pan. Add onions and cook, scraping the bottom of the pan for browned bits until softened (about 5 min). Add garlic and cook for a further 30 seconds. Stir in the flour and cook until lightly coloured (1-2 min). Add the wine, scraping the bottom and stirring until thick and flour is dissolved.
Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on the bottom of the pan. Add bay leaves adn thyme and return to simmer. Add beef and simmer.
Transfer to a casserole dish, cover, and place in oven and cook for 3hrs.
When there are 10-15min left of cooking time, add the carrots and peas to the stew and continue to cook for the remainder of the time.
Discard bay leaves and serve.
Source: adapted from Annie's Eats