Hearty Beef Stew

total time:: 4 hr

Makes 6-8 servings

Irene Lockwood

Simmer on stove top 3 hours

ingredients

3 lbs chuck-eye roast, cut 1 1/2" cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped (2 cups)
3 medium cloves garlic, minced
3 tablespoons flour
1 cup red wine (full-bodied)
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
6 small potatoes, peeled & cubed 1 1/2"
4 large carrots, peeled & sliced 1/4-inch thick
1 cup frozen peas (6 ounces), thawed
1 cup frozen corn (6 ounces), thawed
1/4 cup minced fresh parsley leaves

directions

1
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; simmer about 1 hour.
2
Add potatoes and carrots, cover. Simmer until meat is just tender, about 2 hours. Can be cooled, covered, and refrigerated up to 3 days.
3
Add peas and corn and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

notes

Cook's Illustrated Master Recipe 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 thr

Source: Irene Lockwood