Best Traditional Beef Stew
3 pounds stew beef
1 ½ teaspoons table salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarse (about 2 cups)
3 medium cloves garlic, minced
4 ½ tablespoons unbleached all-purpose flour
1 tablespoon tomato paste
1 ½ cups red wine (like a Cotes du Rhone, Merlot or Pinot Noir)
3 cups homemade beef broth or canned low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme leaves
8-9 small red potatoes,(about 2 pounds) peeled and halved
4-6 large carrots, (about 1 ½ pounds) peeled and sliced 1/4-inch thick
1 ½ cups frozen peas (6 ounces), thawed
¼ cup minced fresh parsley leaves
1. Heat oven to 300 degrees. Pat the beef dry with paper towels and place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 1 tablespoon of the oil over medium-high heat in large nonreactive soup kettle; add 1/2 beef to kettle. Let meat sear in pan without moving for 2 minutes and then brown meat on all sides, about 3-5 more minutes per batch, adding remaining tablespoon of oil as needed. Remove meat and set aside.
2. Add 1 T oil to now empty pot and add onions and 1/4 tsp salt; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and tomato paste; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
3. Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)
4. Add peas and allow to stand for 5 minutes. Stir in parsley, adjust seasonings to taste, and serve.
Beef Stew Ingredients
Browning the meat in Le Creuset Dutch Oven