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 Classic Beef Stew

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SHY
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Join date : 2011-12-02
Age : 30
Female Posts : 81
Location : Cavite

20111213
PostClassic Beef Stew

Ingredients

4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour $
1/3 cup olive oil (plus more if needed) $
2 large onions, diced (2 cups) $
1 6-ounce can tomato paste $
1 cup dry red wine $
1 pound potatoes, cut into 2-inch pieces (about 4 cups) $
1/2 pound baby carrots (about 2 cups) $
2 cups beef broth $
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed

Preparation

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf. Cook in the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.

To Freeze: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.

To Reheat: Thaw the stew overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for about 20 minutes, adding the peas during the last 5 minutes.


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