Stew doesn’t thrill me but DH loves it so I make it once in awhile. The thing I like about stew is that you can really use just about any veggie you have. This recipe is easy but it does take some time to cook so take that into consideration.
Basic Beef Stew
4 pounds beef stew meat
3/4 cup flour
1/3 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup red wine
1 lb. potatoes, cut in 2 inch pieces
2 cups baby carrots
2 cups beef broth
1 tbsp kosher salt
1 tsp thyme
1 bay leaf
1 cup frozen peas (don’t need to defrost)
Heat 2 or 3 tbsps of olive oil in a large skillet over medium-high heat. Coast stew meat with the flour and brown in the hot oil, adding more oil if necessary. Transfer browned meat to an ovenproof Dutch oven.
Add the onions to the skillet and saute until tender. Stir in the tomato paste until the onions are coated and then transfer to Dutch oven.
Pour the wine in to the skillet and scrape up any bits and then add to Dutch oven.
Stir the broth, salt, thyme, and bay leaf into the ingredients already in the Dutch oven.
Bake in a 325º for 4 hours OR cook on the stovetop over low heat for 2 1/2 hours. In both cases, stir occasionally and add more beef broth (up to 1 cup) if you feel it needs it. I cook mine on the stovetop.
Add the potatoes and carrots during the last hour of cooking and the peas during the last 10 minutes of cooking.
Makes 8 to 10 servings.