Get Cozy with this Traditional Dish

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Beef Stew with Winter Vegetables

Prep Time:  1 hour

Total Time:  4 hours

Servings:  8



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. 

(download recipe here)