recipe: Beef Stew
I fixed this tonight for dinner and it was fabulous!! My husband isn’t home yet, so you’re going to have to trust only my opinion. I adapted this recipe from Tyler Florence’s on Food Network. I’ve been a fan of his for many years. I only adjusted it for budget, not because I didn’t think his would taste great.
Ok, so here’s the recipe:
2-3 pound beef chuck roast, cut into 2″ pieces
1/4 cup olive oilfloursalt and pepper
1/2 bottle red wine
1 cup water
2 bay leaves
1/8 teaspoon ground cloves
6 cloves garlic, smashed and chopped into large chunks
3 cups beef broth
5 medium yukon gold potatoes
1 cup frozen sliced carrots (you could use fresh if you prefer)
1/2 tablespoon sugar
Season the meat with salt and pepper. Coat in flour. Brown the meat in a large dutch oven. You will probably have to cook the meat in batches so you don’t over crowd the pan. Once the meat is browned on all sides, remove it from the pan and set aside.
When all the meat is cooked, pour the wine and water in the pan. Bring to a boil while scraping the yummy bits off the bottom of the pan. Add the meat back to the pan then add the garlic, bay leaves, garlic, beef broth and cloves. Turn heat down to medium and allow to bubble for 20-30 minutes. Turn the heat down to simmer, cover, and cook for 1.5 hours.
Add the potatoes, carrots, and sugar (to cut the acidity from the wine). Cook an additional 30 minutes until the vegetables are tender. Taste broth for seasoning. Add salt/pepper if needed.
This makes a thick stew. If you like yours thinner, add more wine, water, and/or broth. I splurged for better broth to avoid the salty cheap stuff so I left out mushrooms and pearl onions. I served this with an amazing loaf of wheat bread, buttered and warmed in the oven. A nice, easy meal that doesn’t require a lot of work just before dinner time-which is when things tend to fall apart around here.