This is our first beef stew of the season, always a favorite request. I usually try different versions. This one added more potatoes (though you wouldn't know it by looking at those photos) and a few new twists at the end of the recipe, Balsamic Vinegar and Horseradish stirred in just before serving up (see my notes at the end of the recipe). With the start of the colder months (even though the days are still very nice), the evenings are a little chillier and it felt like it was time to make a beef stew.
Beef and Potato Stew – 8 servings
Serving size: 1-1/2 cups - 435 calories in each serving.
This beef and potato stew is slow-cooked (not slow-cooker as I first thought) to perfection, and you end up with a delicious gravy and the meat is very tender. Very important for me, you can make it ahead of time. I would have no problem doing this the day before.
3 lbs. pounds boneless beef chuck roast, cut into 1 1/2-inch pieces
1-1/2 teaspoons salt, divided
1 teaspoon ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
8 cloves garlic, peeled and smashed
¼ cup unsalted tomato paste (we bought a 7 oz. can and used it all)
1 tablespoon chopped fresh rosemary
¼ cup all-purpose flour
2 cups dry red wine, such as cabernet sauvignon (I used Meiomi Pinot Noir, which is a family favorite, not that we are wine connoisseurs, we just know what we like. We usually pour ourselves a glass and serve with our meal)
4 cups unsalted beef broth
5 fresh thyme sprigs
1 bay leaf
1 (24 ounces) package baby Yukon Gold potatoes, halved
3 medium carrots, peeled and cut diagonally (1-inch)
2 tablespoons balsamic vinegar
1 tablespoon prepared horseradish
Chopped fresh parsley for garnish
Position rack in bottom third of oven; preheat to 325°F.
Heat a large ovenproof Dutch oven over medium-high heat.
Toss beef with 1 teaspoon salt and pepper in a large bowl.
Add oil to the pot and swirl to coat.
In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side.
Transfer to a plate.
Repeat with the remaining beef.
Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes.
Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute.
Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute.
Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes.
Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil.
Stir in the beef and any accumulated juices.
Remove from heat and cover tightly with a lid.
Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours.
Remove from oven; stir in potatoes and carrots.
Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.
Don't forget to take the thyme sprigs out and the bay leaf before serving.
Stir in vinegar and horseradish.
Garnish with parsley, if desired.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
If you are following such things, the nutritional values can be found at the original recipe, the link I have provided in the beginning of the recipe.