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Certified Angus Beef Classic Stew
Serves 8 |
A rich herb filled stew.
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Ingredients:
| 3 pounds Certified Angus Beef chuck roast, cut into 1-inch pieces |
| 1 tablespoon coarse kosher salt |
| 2 teaspoons freshly ground black pepper |
| 2 tablespoons vegetable or canola oil |
| 2 onions, diced |
| 3 carrots, diagonally cut in 1-inch pieces |
| 3 cloves garlic, chopped |
| 1/4 cup tomato paste |
| 1/4 cup flour |
| 2 cups red wine |
| 2 cups beef stock |
| 3 bay leaves |
| 2 sprigs fresh thyme |
| 3 pounds Yukon potatoes, peeled and cut in 1/2-inch cubes |
| 1 tablespoon fresh rosemary, minced |
| 2 tablespoons fresh flat-leaf Italian parsley, minced |
Directions:
- Remove top rack from oven and preheat to 325° F.
- Season beef with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
- Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
- Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.
| Course: | Dinner, Soup |
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