Description
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Ingredients
- 2 pounds beef chuck roast, cubed
- 4 tablespoons olive oil
- 1 onion, chopped
- ¼ pound fresh mushrooms, sliced
- 4 carrots, coarsely chopped
- 4 large russet potatoes, cut into quarters
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 2 cups beef broth
- ½ cup red wine
- ¼ cup tomato paste
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven
- on the middle rung and cook for 30 minutes
- turning occasionally
- until brown and tender.
- Meanwhile
- put onions
- mushrooms
- carrots
- potatoes
- celery
- and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes
- stirring occasionally
- until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan
- on medium high heat. Add wine and bring to a boil
- scraping up the bits of drippings
- stirring. When the bottom of the pan is clear of all browned pieces
- remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer
- covered
- for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer
- covered
- for 20 minutes
- or until vegetables are heated through and tender. Serve hot.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 4