Beef Stew
From Food Network Kitchens. Beef chuck, from the shoulder, is the choice for any stew because of its marbling; if you can't find it cubed, buy a thick chuck steak and cut it into 2-inch cubes.
Ingredients
- Vegetable oil, for searing
- 2 1/2 lb Beef chuck, cut into 2-inch cubes
- Kosher salt
- Black pepper, freshly ground
- 2 tbsp Unsalted butter
- 2 Onion, medium, cut into sixths
- 5 clove Garlic, crushed
- 1 tbsp Tomato paste
- 1/3 cup Flour, all-purpose, or enough to coat
- 10 cup Water, cold, or chicken or beef broth
- 6 sprig Parsley
- 6 sprig Thyme, fresh
- 2 Bay leaf
- 1 1/4 lb Red potatoes, medium, quartered
- 4 Carrot, medium, cut into 2-inch pieces
- 2 stalk Celery, cut into 2-inch pieces
- 7 Tomato, canned whole peeled, lightly crushed
- 2 tsp Red wine vinegar, 2 to 3 teaspoons, or to taste
Directions
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in oil about 1/4 inch deep. Season the beef generously with salt and pepper. Saute half the meat, uncovered, stirring only occasionally, until well browned, about 8 minutes. Transfer to a plate with a slotted spoon and repeat. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Melt the butter in the pot over medium-high heat. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook until lightly browned, about 1 minute more.
- Add the beef, scatter the flour over to lightly coat, and cook, stirring, until lightly toasted. Add the water or broth and bring to a simmer. Tie the parsley, thyme, and bay leaves together with kitchen twine and add to the pot. Season with 2 teaspoons salt, or to taste. Cover and cook in the oven until the meat is just tender, about 1 1/2 hours (or simmer on the stove).
- Skim the fat from the liquid. Add the potatoes, carrots, celery and tomatoes and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour.
- Discard the herb bundle. Stir in the vinegar and season with salt and pepper. Serve immediately.