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Featured Fall Recipe: Hearty Beef Stew


When the cold weather keeps you inside, spend an afternoon making this hearty stew that is sure to warm your bones.

This Hearty Beef Stew recipe from America’s Test Kitchen is the perfect comfort food to warm you up on a chilly fall day. This particular recipe caught our eye due to its simplicity (only one pan to wash!) and its deep, complex flavor. After trying it out ourselves, we can attest to its delicious taste.


Hearty Beef Stew

Serves 6-8


Ingredients

3 pounds chuck-eye roast, cut into 1 1/2-inch cubes

1 ½ teaspoons table salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

2 medium onions, chopped coarse (about 2 cups)

3 medium cloves garlic, minced

3 tablespoons unbleached all-purpose flour

1 cup red wine (preferably full-bodied)

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon dried thyme

6 small boiling potatoes, peeled and halved

4 large carrots, peeled and sliced 1/4-inch thick

1 cup frozen peas (6 ounces), thawed

¼ cup minced fresh parsley leaves


Steps

1. Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.


2. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.


3. Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)


4. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.


To read the original recipe, please follow this link to America’s Test Kitchen.

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