Classic Beef Stew
Amanda
ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 1/2 lb boneless beef chuck, cubed
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup red wine
- 1 1/2 cups beef broth
- 1 cup frozen pearl onions
- 3 medium carrots, cup into 1 inch pieces
- 3 medium red potatoes, cut into pieces
- 1 tablespoon tomato paste
- 1 large garlic clove, minced
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
directions
- 1
Heat half of the butter and half of the oil in large pot over medium until melted. Add beef in batches, cook 6-8 minutes or until browned on all sides, adding remaining oil and butter between batches. Place in large bowl; stir in flour, salt and pepper.
- 2
Discard drippings from pot. Add wine; bring to a boil. Boil 1 minute, stirring to scrape up browned bits from bottom of pot. Add broth, bring to a boil. Stir in beef all all remaining ingredients except peas and parsley; Bring to a boil. Reduce heat to low; cover and simmer 1 hour.
- 3
Remove cover; simmer 30 minutes, adding peas during last 5 minutes of cooking. Remove bay leaf; sprinkle with parsley.
Source: Amanda
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