Beef Stew with Winter Vegetables
Prep Time: 1 hour
Total Time: 4 hours
5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2 inch chunks
¼ cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
¼ cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
2 dried bay leaves
3 pounds winter vegetables (potatoes; carrots; turnips; parsnips; sweet potatoes) peeled and cut into
1 ½ inch chunks
1. In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7 quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high heat. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
2. Add onion, celery, and garlic to pot; cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
3. Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water).
4. With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 ½ hours more, stirring occasionally.