Chris’ Favorite Beef Stew

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September 24, 2009 by Erica

  • 3 lbs chuck roast, cut into 1 1/2-inch pieces
  • 1 1/2 tsp table salt
  • 1 tsp ground black pepper
  • 3 Tbsp vegetable oil
  • 2 medium onions, chopped coarse (about 2 cups)
  • 3 medium garlic cloves, minced
  • 3 Tbsp all-purpose flour
  • 1 cup red wine (preferably full-bodied)
  • 2 cups low sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 large carrots, peeled and sliced 1/4-inch thick
  • 1 cup green beans, cut into 1-inch pieces
  • 1/2 head of cabbage, chopped coarse
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup minced fresh parsley leaves

Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.

Remove kettle from oven, add carrots, green beans, and cabbage, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)

Add peas and corn then allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.


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