Hearty Beef Stew
3 poundsbeef chuck, cut into 1 1/2" cubes
1 1⁄2 teaspoonSalt
1 teaspoonground black pepper
3 tablespoonsvegetable oil
1 cupbacon, sliced into 1/2" pieces
2medium-large onions, chopped (2 cups)
2 tablespoonstomato paste
3garlic cloves, minced
3 tablespoonsAll Purpose Flour
1 cupfull-bodied red wine
2 cupshomemade chicken broth or low-sodium canned broth
4large carrots, peeled and sliced 1/4" thick or 1/2 lb. baby carrots
1 cupcelery, sliced
5red bliss potatoes, washed and cut into quarters
- Place meat in a large bowl.
- Sprinkle with 1 1/2 tsp. salt and 1 tsp. pepper; toss to coat.
- Heat 2 tbsp. oil over medium-high heat in a large non-reactive soup kettle; add meat to pan in two batches.
- Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tbsp. oil if necessary.
- Transfer meat to a platter.
- Add bacon to pot and let it cook for 4 minutes, add onions to pot; sauté‚ until almost softened, 4-5 minutes.
- Add in the tomato paste and cook for 2 minutes.
- Reduce heat to medium and add garlic; continue to sauté‚ for about 30 seconds.
- Stir in flour and cook until lightly browned, 1-2 minutes.
- Stir in wine, scraping up any browned bits that may have stuck to pan.
- Reduce the wine by half.
- Add chicken broth, bay leaves; bring to simmer.
- Add meat and return to a simmer.
- Simmer until meat is just tender, 2 1/2-3 hours.
- The stew should be covered and barely any bubbling.
- At approximately 15 minutes before the stew is done, add carrots, celery and potatoes to simmering stew.
- Once vegetables are added turn off heat, cover and let stand to blend flavors, about 5 minutes (stew can be cooled at this point, covered and refrigerated up to 3 days).
- Note: This recipe can be made without the wine, substitute with additional chicken stock.