Whether you have a particularly difficult work week, or just need an escape from the daily grind, beef stew might be what you need! Adam, apparently, loves beef stew. He became incredibly excited when I mentioned that I was making beef stew for dinner. I hadn’t realized how much he loved it.
An interesting coincidence, our friends, here in Brooklyn, made a similar stew from Cooks Illustrated magazine (America’s Test Kitchen) this past weekend. According to our friends, their recipe called for anchovies for flavor and gelatin to thicken up the broth.
Though this hearty concoction of beefy goodness takes about 3 hours to make, it is well worth it! The beef was tender, the broth was flavorful, and the vegetables were cooked to perfection. We used nice pieces of bread to soak up the sauce! Enjoy!Beef Stew America’s Test Kitchen Family Cookbook Printable Recipe
1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes salt and pepper 3 TBS vegetable oil 2 onions, minced 1 TBS tomato paste 2 garlic cloves, minced 3 TBS all-purpose flour 1 cup dry red wine 2 cups low-sodium chicken broth 1 TBS minced fresh thyme or 1 tsp dried 2 bay leaves 1 1/2 lbs red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks 4 carrots, peeled and sliced thin 1 cup frozen peas
Preheat oven to 300 degrees F. Dry the beef with paper towels, then season with salt and pepper. Heat 1 TBS of 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 TBS of the oil and remaining beef. Transfer the beef to a plate.
Add the remaining TBS of oil to the empty pot and return to medium-high 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.
Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
Remove 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. Enjoy!