Mom's Beef Stew

Fran Murray

By
@franmurray

My husband is a sucker for meat and potatoes. I've made this recipe often over the years. It's perfect for a Fall or Winter evening with some fresh baked bread.


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Rating:

Serves:

6 to 8

Prep:

35 Min

Cook:

2 Hr

Method:

Bake

Ingredients

3 lb
boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper
3 Tbsp
canola oil
2 medium
yellow onions, minced
1 Tbsp
tomato paste
4 clove
garlic, minced
3 Tbsp
all purpose flour
1 c
dry red wine
2 c
low sodium chicken broth
1 Tbsp
minced fresh thyme or 1 teaspoon dried
2
bay leaves
1 1/2 lb
red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks
4
carrots, peeled and sliced thin
1 c
frozen peas

Directions Step-By-Step

1
Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
2
Dry the beef with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of the oil and the remaining beef.
3
Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves and browned beef along with any accumulated juices. Bring to a simmer, cover and transfer the pot to the oven. Cook for 1 hour.
4
Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
5
Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Soy Free