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Beef Stew Recipe

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This recipe for Beef Stew is from Shay's Travels, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb.beef chuck roast cut into 3/4 inch cubes
1 tsp black pepper
1 1/2 tsp salt (divided)
1 Tbs. canola oil
3 medium carrots cut diagonally into 1/2 inch pieces
1 medium yellow onion cut into 12 wedges
6 garlic cloves chopped
1 cup dry red wine
2 Tbsp. all purpose flour
4 cups broth
12 oz of baby new potatoes, cutting larger ones in half
2 Tbsp whole-grain mustard
1 Tbs red wine vinegar
1/4 cup loosely packed fresh leaf parsley
Directions:
Directions:
1. Sprinkle beef with pepper and 1 tsp salt. Heat oil in a Dutdh over over medium-high. Add beef to Dutch oven: cook, stirring occasionally, until brown on all sides, about 6 minutes.Transfer meat to a plate.
2. Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, about 4-6 minutes. Add garlic; cook, stirring occasionally for 1 minute. Add red wine and cook until liquid has almost evaporatred, 10-12 minutes,stirring and scraping to loosed browned bits from bottom of Dutch oven.
3. Whisk together flour and 1/2 cup broth in a small bowl:add to Dutch oven. Stir in beef and remaining 3 1/2 cups of beef stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving eith about 1 Tbs parsley
Number Of Servings:
Number Of Servings:
4 - 1 1/2 cup servings
Preparation Time:
Preparation Time:
1 hour.25 min.

 

 

 

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