Basic Beef Stew

I know it's not a summer meal but I was really craving a basic beef stew yesterday even in this heatwave. It turned out really good. The best part is the kids actually loved it which is huge.

Beef Stew

• 3lbs of boneless chuck roast, cut into 2 inch pieces
• 3 T of vegetable oil
• 2 t salt
• 1 T freshly ground pepper
• 2 yellow onions, cut into 1 inch chunks
• 1/4 cup of flour
• 3 cloves of garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 1/2 t dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1 inch slices
• 2 stalks of celery, cut into 1 inch slices
• 3 large russet potatoes, peeled and cut in eighths

1. On medium-high heat, add the vegetable oil to a large heavy pot, with a lid.


2. When it begins to smoke slightly, add the beef and brown very well. Add the salt and pepper as the beef browns.


3. Once browned, remove the beef with slotted spoon set aside.


4. Add the onions and saute for abou 5 minutes, until softened.


5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.


6. Add the garlic and cook for 1 minute.


7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.


8. Simemr wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary and the beef.


9. Bring back to a gentle simmer, cover and cook on very low for about a hour.


10. Add potatoes, carrots, and celery and simmer covered for another 30 minutes or until the meat and vegetables are tender.


11. Turn off heat and let sit for 15 minutes before serving.

Note: I had to let mine simmer a lot longer before my vegies got tender.