Beef Stew
photo by Boo Chef in West Te
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 lbs chuck roast, cut up, with all fat removed
- 1 lb carrot, peeled and cut into thick slices
- 5 celery ribs, cut into thick slices
- 1 onion, very large, cut in half and then sliced up lengthwise
- 3 garlic cloves, minced
- 4 -5 potatoes, I use Yukon Gold, peeled and cut up into chunks
- 1 turnip, peeled and cut up into smaller chunks (optional)
- 1 cup frozen peas (optional)
- 1⁄2 cup flat leaf parsley, chopped roughly
- 14 ounces beef broth
- 6 ounces red wine, use any good wine that you would drink, not cooking wine
- 4 ounces tomato sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons italian seasoning
- 1⁄4 teaspoon cayenne pepper
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon pepper
directions
- 1. Brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. Set aside the meat on a plate.
- 2. In the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf.
- 3. Add onions and garlic. Then add carrots, celery, potatoes, parsley and turnips and/or peas, if using.
- 4. Add meat.
- 5. Mix together the tomato sauce with vinegar and seasonings.
- 6. Pour over meat.
- 7. Remove bay leaf before serving.
- I use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. When the meat is tender and the veggies are cooked through, it's ready! On Stove: Cover and bring to a low boil. Turn down heat and simmer on low heat for 1 1/2-2 hours. Turn the stew after 1 hour. In Crockpot: Put on high setting for 1 1/2 hours. Turn to low and leave for 4 hours. Turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. For oven: Bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.
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Reviews
-
It might have been the type of italian seasoning that I used, but this had too strong of an oregano flavor for my family, and I like oregano. I might try this again, but would cut way back on the amount of italian seasoning as it overpowered the other flavors. On the plus side - I used the crock pot and the meat was tender.
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very good stew. lots of flavor. I cooked mine in the crockpot on high for 1 1/2 hours and then turned it down on low for the rest of the day.. forgot the peas, didn't have turnips, parsley or cayenne pepper.... I also added more tomato sauce/tomato juice because we prefer a tomato base rather than brown gravy... served with cornbread and a green salad.
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This was a very nice stew, you are right when you say it has flavour it has loads of flavour. I think it's the long slow cooking that does it. I did mine in my slow cooker, I put it on in the morning and left it on high for one and a half hours, and then turned it down low for the rest of the day, and when I came in from work tonight it was ready to eat. I thought it was a very nice supper meal, and I will definitely make it again. Thank you for posting. Made for ZWT#6 2010.
RECIPE SUBMITTED BY
Pesto lover
United States