Ingredients: |
Ingredients: 2 1/2 pounds good quality chuck beef (I use an English Cut) cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
3 1/2 cups beef stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes (optional)
2 tablespoons Worcestershire sauce
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Directions: |
Directions:Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a crock pot and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the crock pot.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the crock pot over the beef. Add 1 cup of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the beef stock, rosemary, sun-dried tomatoes (optional), Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper. Pour the sauce over the meat and vegetables in the crock pot and bring to a simmer over high heat. Then turn it down to low and cook for 8-10 hours.
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This recipe for Parker's Beef Stew is from