mom's beef stew

Name: Mom's Beef Stew
Prep time: 35 min
Cook time: 2 h
Yield: 6
Cuisine: American
Ingredients: 3 pound(s) boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes; - salt and pepper; 3 tablespoon(s) canola oil; 2 medium yellow onions, minced; 1 tablespoon(s) tomato paste; 4 clove(s) garlic, minced; 3 tablespoon(s) all purpose flour; 1 cup(s) dry red wine; 2 cup(s) low sodium chicken broth; 1 tablespoon(s) minced fresh thyme or 1 teaspoon dried; 2 - bay leaves; 1 1/2 pound(s) red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks; 4 - carrots, peeled and sliced thin; 1 cup(s) frozen peas

76 Pinches 1 Photo

Fran Murray

Fountain Hills, AZ

Updated on Jan 1, 2014

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.

Rate

prep time 35 Min

cook time 2 Hr

method Bake

yield 6 to 8

Ingredients

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

How To Make mom's beef stew

Step 1

Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.

Step 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.
Step 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.
Step 4

Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
Step 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.
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