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Beef Stew
By Nagi · recipetineats.com
Serves 6
| prepCut beef into 3.5 cm / 1.5" cubes | ||||||||
| prepHalve onion, then cut into 1 cm / 2/5" slices | ||||||||
| prepMince garlic cloves | ||||||||
| prepCut carrots into 2.5 cm / 1" pieces on the diagonal | ||||||||
| prepCut celery into 2.5 cm / 1" pieces | ||||||||
| prepHalve baby potatoes | ||||||||
| 1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5" cubes | Season beef with salt & pepper | Brown beef in batches, 350°F / 175°C, 4 min per batch | Stir in beef, thyme, bay & potato | Simmer covered, 1 hr 45 min | Remove lid, simmer 30 min until sauce reduces | Season to taste with salt & pepper | ||
| 1 tsp salt | ||||||||
| 1 tsp pepper | ||||||||
| 3 tbsp olive oil, divided | ||||||||
| 1 large onion, halved then cut into 1 cm / 2/5" slices | Sauté onion & garlic, 2 min | Stir in carrot & celery, 1 min | Sprinkle flour, stir to coat | Add broth, wine, tomato paste & Worcestershire | ||||
| 4 garlic cloves, minced | ||||||||
| 3 carrots, cut into 2.5 cm / 1" pieces on the diagonal | ||||||||
| 2 celery stalks, cut into 2.5 cm / 1" pieces | ||||||||
| 1/3 cup / 50 g flour | ||||||||
| 3 cups / 750 ml beef broth, salt reduced | ||||||||
| 2 cups / 500 ml red wine, bold and dry | ||||||||
| 2 tbsp tomato paste | ||||||||
| 2 tsp Worcestershire sauce | ||||||||
| 2 bay leaves | ||||||||
| 4 sprigs thyme | ||||||||
| 400 g / 14 oz baby potatoes, halved | ||||||||
| Salt and pepper, to taste | ||||||||
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