Posts Tagged ‘potatoes’

Recipes: Beef Stew

Monday, March 2nd, 2009

Beef Stew

When a cold wind blows, only beef stew will do. On a lazy Sunday afternoon I put together a pot of stew.  A little time spent chopping vegetables and browning the beef yielded a delicious bowl of stew 3 hours later.  The stew spends the afternoon simmering in the oven and I spend it  watching an old Bette Davis movie with a great Bloody Mary!


  • 2 tbs. olive oil
  • 1 tbs.  butter
  • Kosher salt & freshly ground pepper
  • 1 tsp. finely chopped rosemary
  • 1 tsp. Herbes de Provence
  • 1 bay leaf
  • 3 Tbs. flour
  • chuck roast, about 2 pounds
  • 1/2 bottle of good red wine
  • 2 cups low sodium chicken stock
  • 1 yellow onion, chopped coarsely
  • 2 tbs. finely chopped garlic
  • 4 large carrots, sliced diagonally into 1″ pieces
  • 2 celery stalks, chopped into 1/2″ pieces
  • 8 oz. mushrooms, cut in half or in quarters, if large
  • 4 medium sized Yukon Gold potatoes, peeled and cut into 2″ chunks
  • 1 cup frozen peas
  • 1/4 cup finely chopped fresh parsley


  1. Preheat oven to 300 degrees.
  2. Cut roast into 2″ cubes, taking care to trim as much fat as possible.   Spread meat out on a plate and sprinkle with Kosher salt and freshly ground pepper.
  3. Add olive oil and butter to a large, oven-ready Dutch oven over medium-high heat.  Add beef in small batches, taking care not to over-crowd.  Brown beef on both sides and set aside in a bowl.
  4. Add the onions, carrots, celery and garlic to the dutch oven and cook, stirring for a few minutes.
  5. Add 1 tsp. of Kosher salt and a good amount of freshly ground  pepper to the vegetables.   Then add the rosemary, Herbes de Provence, and bay leaf  and continue cooking and stirring until onions are translucent.
  6. Sprinkle the flour over the vegetables and cook, stirring for 2 minutes.
  7. Add the wine and turn the heat up to high.  Cook, scraping the bottom of the pan for a few minutes.  The sauce should be smooth and thick.
  8. Add the chicken stock and continue stirring until the stew comes back to a boil.
  9. Return the beef to the Dutch oven along with the accumulated juices.  Bring to a simmer, cover and put into the oven for 2 hours.
  10. After the stew has cooked for 2 hours, put a little olive oil in a saute’ pan over medium high heat.  Add the mushrooms and brown quickly just until the mushrooms began to give up some liquid.  Stir the mushrooms into the stew and put the stew back in the oven.
  11. Boil potatoes in salted water for 10 minutes.  Drain potatoes and add to the stew at the 2-1/2 hours’ cooking point.  Add the frozen peas after you have stirred in the potatoes.
  12. Put the stew back in the oven for about 20 minutes.
  13. If the stew seems too thick, thin with a little stock.
  14. Ladle into shallow soup bowls and garnish with parsley.