MONDAY MORNING RECIPE POST - BEEF STEW FOR…

these chilly evenings. It is described as ‘the most delicious beef stew of all time’. I don’t know about that, but it certainly was delicious and the first one made since last winter. Gregg got a great deal on chuck roast from Costco. It meant him buying a bigger than normal amount. We only have a small freezer at the bottom of our fridge, but fortunately we had done a good job of using up enough to accommodate his latest purchase. We used half of it today. 

I have several similar recipes on here for you to compare at this link, if you want to.  I was surprised at how many. I always enjoy trying new ones, even if it is the same kind of recipe. 

The Most Delicious Beef Stew of All Time - 6 servings

Today’s recipe can be found here at ‘thekitchn’. More to choose from at this link.

You will need:

3 pounds boneless beef chuck roast, cut into 1-inch pieces

1-1/2 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground pepper 

3 tablespoons olive oil, divided

2 medium yellow onions, diced (3 cups)

3 medium stalks celery, cut crosswise into 1/2-inch pieces (1-1/4 cups)

4 cloves garlic, minced (1 tablespoon)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

3 tablespoons all-purpose flour

1 cup dry red wine

1 (32-ounce) carton low-sodium chicken or beef broth (4 cups)

3 sprigs fresh thyme, rosemary or a combination of both

1 dried bay leaf

3 medium carrots, peeled and cut crosswise into 1/2-inch-thick rounds

1-1/2 pounds baby potatoes, halved or quartered if larger than a golf ball

1 cup frozen peas (optional)

Chopped fresh parsley leaves, for garnish (optional) 

Toss 3 pounds cubed beef chuck roast, 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper together in a large bowl until evenly coated. 

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. 

Add about one-third of the beef and sear until browned on two sides, 4 to 5 minutes per side.

Using tongs, transfer the beef to a large plate. 

Repeat browning the remaining beef in two more batches, adding 1 tablespoon olive oil to the pot before each batch if the pot is too dry. 

Transfer all the beef to the plate.

To the same pot, add 2 medium diced yellow onions, 3 medium chopped celery stalks, and the remaining 1/2 teaspoon Kosher salt to the pot. Cook stirring occasionally, until the onions are softened and translucent, 6 to 8 minutes.

Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. 

Stir in 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce and 1 tablespoon apple cider vinegar. 

Sprinkle 3 tablespoons all-purpose flour all over the vegetables, and stir until there is no more visible flour and the vegetables look evenly coated. 

Cook for 1 minute to cook the floury taste out.

Pour in 1 cup dry red wine and scrape up the browned bits at the bottom of the pot. Cook until the wine is reduced and thickened slightly, about 1 minute. 

Return the beef and any accumulated juices on the plate to the pot. 

Add 1 (32-ounce) carton low-sodium chicken broth, 3 fresh thyme sprigs (or rosemary or a combination of both) and 1 dried bay leaf. 

Bring to a simmer. 

Reduce the heat to maintain a low simmer. 

Cover and cook, stirring every 30 minutes or so for 1-1/2 hours.

Uncover and stir in 3 peeled and sliced medium carrots and 1-1/2 pounds halved baby potatoes. 

Cover and cook until the beef and potatoes are fork-tender, stirring halfway through, 45 to 60 minutes total.

Turn off the heat. Stir in 1 cup frozen peas if desired. Remove and discard the thyme stems and bay leaf. Taste and season with more Kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired. 

Below is the address written out in full, for you to copy and paste if you prefer doing that to the link above. 

https://www.thekitchn.com/beef-stew-recipe-23846522?

Website’s notes:

You can use yellow or gold potatoes, cut into 1-1/2-inch pieces. These can be substituted for the baby potatoes.

Make ahead: this stew can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat over medium heat, stirring occasionally, until heated through.

Storage: refrigerate leftovers in an airtight container for up to 4 days. 

(Nutritional information can be found at their website.)    

Our thoughts? 

Definitely a keeper. It was delicious, and as mentioned in the notes on storage, even better the next day.

We thought of having rolls on the side, but this is a stand-alone meal and extras were not needed.

You can always change around the veggies.  

That’s all I can think of right now. If you have any questions, let me know in the comments and I will do my best to answer them. 

Thanks for visiting and 

I hope your day is a great one. 

Bon Appetit!

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