Recipe – Beef Stew

Ingredients

  • 3 lbs. boneless chuck roast, cut into 2-inch pieces
  • 3 T vegetable oil (or more as needed)
  • salt
  • black pepper
  • 1 onion, diced coarse
  • 1/4 c flour
  • 3 cloves garlic, minced
  • 1 c red wine
  • 3 c beef broth
  • 1 can diced tomatoes and chillies (Rotel)
  • 1 can tomato paste
  • 2 bay leaves
  • ½ bag baby carrots, cut into thirds
  • 6 large potatoes, cut into ½ inch cubes
  • 2 cans corn
  • 2 cans green beans
  • 1 can peas.

Instructions

  1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid). Brown the beef in small batches, seasoning with salt and pepper. Remove from the pit and set aside
  2. Reduce heat to medium. Add more oil, if necessary, and saute the onions and for about 5 minutes, until softened Add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
  3. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. Simmer for 5 minutes
  4. Add the broth, bay leaves, thyme, the beef, and both kinds of tomatoes. Bring back to a gentle simmer, cover and cook on low for about 1 hour.
  5. Add potatoes, carrots, and the juices from the canned vegetables. Let simmer covered for another 30 minutes or until the meat and vegetables are tender. 
  6. Add corn, green beans, and peas. Taste and adjust seasonings. Turn off heat and let sit for 15 minutes before serving.
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