Spring Hill Ranch's Braised Beef Stew
- 6 slice
- bacon, diced
- 3 lb
- beef chuck tender roast (eye of chuck)
- 2 tsp
- kosher salt, divided
- 1 tsp
- freshly ground black pepper, divided
- 1/4 c
- all purpose flour
- 2 Tbsp
- olive oil
- 3 medium
- carrots, diced
- scallions (green onions), chopped
- 1 medium
- yellow or white onion, diced
- 1/4 c
- red wine (merlot is good)
- 3 to 4 c
- low sodium beef broth
- 2 sprig(s)
- fresh thyme (or 1 teaspoon dried thyme leaves)
- 2 sprig(s)
- fresh rosemary (or 1 teaspoon dried rosemary, crushed)
- noodles, rice or cheese grits for serving
How to Make Spring Hill Ranch's Braised Beef Stew
- 1Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
- 2In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
- 3Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
- 4Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
- 5Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
- 6Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
- 7For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.