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Beef Stew PDF Print E-mail
Written by Will   

Beef stew is a quintessential cold weather dish. It is also a one pot dish that doesn't cost much to make. What is not to love?

Beef Chuck Roast
1 3-4 lb Chuck Roast
Potatoes 3 Yukon Gold Potatoes
Carrots 4 Large Carrots
Onion 1 Large Onion
Garlic 3 Cloves Garlic
Anchovy Fillets 4 Anchovy Fillets
Thyme 5 Sprigs of Thyme
Red Wine 2 Cups Red Wine
Chicken Stock 2 Cups Chicken Stock
Tomato Paste 2 Tbs Tomato Paste
Flour 1/3 Cup Flour
Olive Oil Olive Oil
Salt and Pepper Salt and Pepper
Beef Stew Beef Stew

Rinse and pat dry the chuck roast. Trim off excess fat and silver skin. Cut roast into chunks that are about 1-2" cubed.

Peel the carrots and cut into one inch pieces. Peel the onion and then cut in half and then into half rings. Mince the garlic and the anchovies.

Heat half of the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and then dust with flour. Add half of the meat to the oven and brown on all sides. Remove to a plate and then brown the other half of the meat. Add the first batch of meat back to the pot along with the onions and carrots. Cook for two minutes while stirring before adding the garlic, anchovies, and half of the tomato paste. Cook for another minute before adding the wine and chicken broth. Let simmer for a few minutes before adding the thyme, covering, and placing in a 300 degree oven.

Cook for an hour and a half. Rinse off and cut the potatoes into one-inch pieces. Add to the pot along with the other half of the tomato paste, stir, and return to oven for forty-five minutes.

Remove from oven and return to stove top over medium heat. Bring to a simmer and then reduce.

Prep Time: 15 minutes

Cook Time: 2 hours 45 minutes

Total Time: 3 hours