Beef Stew

Gonna be low of 10F tomorrow. No better reason to make a pot of warm stew. (:

beef

INGREDIENTS:

  • 3lb well marbled beef chuck or stew meat
  • salt
  • pepper
  • 1 tsp brown sugar
  • ~1 lb carrots (4 large), chopped
  • ~1 lb white sweet potatoes (2 medium), chopped *
  • 2 medium small onions, chopped in large 2 inch pieces
  • 7 cloves garlic, roughly chopped and smashed
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ~half a 8oz can of tomato paste (roughly 2 tbs)
  • 2 cups red wine
  • 2 tbs balsamic vinegar
  • flour
  • 4 cups beef broth

*healthier than potatoes. Japanese variety with purple skin and white flesh. Yukon gold or russets can be used as instead, the later being softer and grainier.

INSTRUCTIONS:

  1. Preheat oven to 320F
  2. Salt and pepper beef generously. Toss and rub in ~ 1 tsp brown sugar. This will help with caramelization.
  3. Heat medium size pot or dutch oven over medium high heat. Add 1 tbs oil (I like avocado oil these days, smoke point at 480F!) and sear meat until browned evenly on all sides (5 min or so). Do this in batches to avoid crowding (crowding = steaming, not browning). Add oil, 1 tsp at a time between batches as necessary
  4. Remove meat and set aside. Lightly dust with flour.
  5. Add onions and garlic. Saute 3 min or so. Add tomato paste and mix. Continue stirring and sautéing another 3 min or so, or until onions are soft and translucent. Salt.
  6. Add balsamic vinegar. Scrape up brown bits from the bottom of the pot.
  7. Add wine and broth, continue to scrape up bits from the pot (wooden spoon is your friend. don’t eff up your pretty pot with a metal utensil).
  8. Return beef to pot. Stir, cover, and place in oven for at least 2.5-3 hours.
  9. Remove pot from oven. Stir in chopped carrots and potatoes. Cover and return to oven for another hour or until carrots are fork tender.
  10. Serve with crusty bread
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