Whip It Up Wednesday-Beef Stew

By: Marlene Boyle

Whip It Up Wednesday-Beef Stew

Tags: Whip It Up Wednesday, Hearty Meals, Comfort Food, Beef Stew, Recipes from Realtors, Real Estate Recipes, Stews, Soups, Main Courses, Lunch Recipes, Dinner Recipes, Beef Recipes, Meat Lovers, Stick to your Ribs

The nicer weather may be just around the corner but I'm not sure that I'm ready to give up comfort food just yet!

That's what brings me to this weeks recipe...a comfort food classic...Beef Stew!

Serve it with a homemade loaf of fresh bread and you're all ready for dinner!

3 pounds beef chuck roast, trimmed and cut into 2 inch cubes
3 tbsp olive oil
5 large cloves garlic, peeled and minced
2 medium onions, chopped
1 cup red wine
4 cups beef broth
2 tbsp tomato paste
2 tbsp balsamic vinegar, or red wine vinegar
1 large bay leaf
1/4 cup flour
2 tsp dried thyme
2 tsp salt, see note
1 tsp pepper
3 large carrots, sliced
1 lb baby potatoes
fresh parsley, minced - optional

Preheat oven to 325°F. Set aside a 5-7 quart heavy ovenproof pot.
Pat dry the beef with paper towels, and cut into 2-inch cubes.
Place pot over medium-high heat. When hot, add 1 tbsp olive oil and enough beef to fit in a single layer with some space in between.
Let the meat brown for 2 minutes, then turn the pieces to brown for another 2 minutes. Remove to a plate, and repeat with remaining oil and beef.
Add the onions and garlic to the pan and sauté for 3 minutes using a wooden spoon and scraping the browned bits from the bottom of the pan.
Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.
Cover and place in the middle of the preheated oven to braise for 2 hours until the meat is tender and the sauce thickened.
Remove the pot from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more.
Garnish with optional parsley. Serve and enjoy!g Post Here