Classic Beef Stew

Name: Classic Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 3 lbs chuck roast, cut into 1-inch chunks (Certified Angus Beef Ã ); 1 tablespoon kosher salt, coarse; 2 tablespoons black pepper, freshly ground; 2 tablespoons canola oil; 2 large onions, large dice; 3 large carrots, diagonally cut to 1-inch chunks; 3 garlic cloves, chopped; 1/4 cup tomato paste; 1/4 cup all-purpose flour; 2 cups red wine; 2 cups beef stock; 3 bay leaves; 2 thyme, sprigs fresh; 3 lbs yukon gold potatoes, peeled and cut in 1/2-inch chunks; 1 tablespoon rosemary, minced fresh; 2 tablespoons Italian parsley, minced fresh flat-leaf

Submitted by Cook4_6

"From the Certified Angus Beef website. http://recipes.certifiedangusbeef.com/recipedetail.aspx?id=601"

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Ready In:: 2hrs 15mins
Ingredients:: 16
Serves:: 8

ingredients

3 lbs chuck roast, cut into 1-inch chunks (Certified Angus Beef Ã )
1 tablespoon kosher salt, coarse
2 tablespoons black pepper, freshly ground
2 tablespoons canola oil
2 large onions, large dice
3 large carrots, diagonally cut to 1-inch chunks
3 garlic cloves, chopped
¹⁄₄ cup tomato paste
¹⁄₄ cup all-purpose flour
2 cups red wine
2 cups beef stock
3 bay leaves
2 thyme, sprigs fresh
3 lbs yukon gold potatoes, peeled and cut in 1/2-inch chunks
1 tablespoon rosemary, minced fresh
2 tablespoons Italian parsley, minced fresh flat-leaf

directions

Remove top rack from oven and preheat oven to 325°F.
Season beef with salt & pepper. Put half of oil in a Dutch oven (or oven-proof heavy pot with tight fitting lid) over medium high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on all sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
Add onions, carrot, garlic and tomato paste. Stir over medium high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine and continue simmering on medium low heat until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Bring to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 1 1/2 hours.
Add potatoes and rosemary and continue to cook until potatoes are tender, approximately one hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.

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RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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