Hearty Beef Stew
I enjoy a Sunday stew, sometimes with barley added in instead of potatoes. Crusty bread is my favourite though, to mop of the sauce.
Ingredients
- salt and pepper
- 2 lbs beef chuck roast, cut into 1-inch cubes or pre-cut stew beef
- Unbleached all-purpose flour, for dusting
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp ginger
- 1 tbsp soy sauce
- 1 cup red wine (optional)
- 4 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- 2 carrots, chopped into 1 inch pieces
- 2 celery stalks, chopped into 1 inch pieces
- 3 Yukon Gold potatoes, cut into 1 1/2 inch pieces
Instructions
- Preheat oven to 350 F.
- Season beef with salt and pepper. Dust with a light sprinkling of flour, shaking off any excess. Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add olive oil. Sear beef in small batches, turning until browned, approximately 5 minutes. Transfer to a plate. Continue until all meat is browned.
- If needed, add another tablespoon of oil and add onions, cooking 5 minutes. Add garlic, ginger, soy sauce and wine. Cook until wine is mostly evaporated. Stir in beef and any juices, thyme and bay leaves. Cover pot, transfer to oven and cook 2 hours.
- About an hour before serving, add carrots, celery and potatoes. Cover and continue cooking for an hour until beef and vegetables are tender. Season with salt and pepper if needed.
- Ladle into bowls and serve with crusty bread for soaking up the gravy.