Beef Stew
Servings: 8 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 4-pound boneless beef chuck-eye roast
- 1/4 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 medium onions sliced
- 4 medium carrots peeled and cut into 1-inch pieces
- 4 medium garlic cloves minced
- 2 tablespoon Worcestershire sauce
- 1 6-ounce can tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 medium bay leaf
- 4 sprigs fresh thyme
- 4 ounces salt pork block rinsed of excess salt
- 3 pounds golden potatoes quartered (or large bite-sized)
- 1 cup frozen peas, thawed
- salt and pepper to taste
Instructions
- Preheat oven to 300°F
- Trim roast of excess fat and cut into 1-inch pieces.
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat.
- Mix flour, salt and pepper on a plate; dredge meat in flour (in batches). Add beef to heated Dutch oven in batches until well browned on all sides, adding more oil when needed. Cook about 8 minutes total per batch. Reserve cooked beef in a bowl. After browning, reduce heat for Dutch oven to medium.
- Add onions and carrots to Dutch oven, stir to combine until onion is softened, about 6 minutes. Add garlic and cook for an additional 1 minute. Add Worcestershire sauce and tomato paste, stirring until combined.
- Return sauteed meat to the Dutch oven.
- Slowly add wine. Increase heat to medium-high and allow wine to simmer until slightly reduced, about 2 minutes. Stir in broth, bay leaf, thyme, and salt pork. Bring to a simmer, cover, transfer Dutch oven to preheated oven, and cook for 1.5 hours.
- Remove pot from oven. Remove and discard bay leaf and salt pork and rib bones, if added. Stir in potatoes, cover, return to the oven for 45 minutes.
- Transfer Dutch oven to stove top. Add peas and cook over medium heat until peas are cooked and potatoes are fork tender, about 15 minutes. Season with salt and pepper to taste.
- Serve with rustic bread.