Ingredients: |
Ingredients: Yield: Serves 4-6
2 lbs. Boneless Chuck Roast, cut into 2-inch cubes, or stew meat
1/4 cup Flour
3-4 Tbsp. Vegetable Oil, or as needed
3-4 cups Low-sodium Beef Broth, or as needed
1 med. Turnip, diced (Optional)
1 lb. Baby Carrots
1 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper
1 Tbsp. Garlic, minced
4 Bay Leaves
4 Sprigs Fresh Thyme (or 1 tsp. Dried Thyme)
1 tsp. Celery Seed
15 oz. can Tomatoes, diced
1 lg. Yellow Onion, cut into 8 wedges (if wedges appear too long, cut in half)
2 cups Baby Portabella Mushrooms, sliced (about 8-oz. pkg.)
2 cups Shitake Mushrooms, sliced (about 8-oz. pkg.)
2 cups Celery, chopped
2 cups Dry Red Wine (Pinot Noir or Syrah)
6 oz. can Tomato Paste
2 cups Baby White or Red Potatoes, scrubbed, diced (peel if you like)
15 oz. can Petite Green Peas
1/2 cup Fresh Parsley, chopped
Chives, chopped for garnish
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Directions: |
Directions:Place meat in large bowl and season with salt and pepper. Dredge meat in flour in batches coating lightly and shaking to remove any excess. Braise in large pot, stirring until evenly browned on all sides, 6-8 minutes, transferring to large bowl as they are browned. Add more oil for each batch as needed for browning purposes.
Add turnip (if used), carrots, salt, pepper, garlic, bay leaves, thyme, celery seed, tomatoes and about 50% of the onions, mushrooms and celery. Cook, stirring constantly, for about 15 minutes. Remove ingredients to a large bowl.
Add wine and tomato paste to the pot. Cook, stirring constantly, for about 4-5 minutes, scraping bottom to release any more tasty tidbits. Transfer this mix to slow cooker. Add meat and sufficient broth to cover meat in cooker. Return previously cooked ingredients and juices. Cook, stirring occasionally, for 30 minutes.
Add uncooked potatoes, carrots, mushrooms and celery to cooker. Cover and simmer, stirring occasionally, for 4 hours. Re-season near end with salt, pepper and celery seed to taste.
If the sauce seems too thin, stir in a 50/50 mix of flour/water or cornstarch/water. Bring to a boil to thicken; then simmer for 10-15 minutes. Add peas during last 5-minutes of cooking time. Turn slow cooker to Warm, discard bay leaves and thyme stems (if used), add parsley, and stir to combine.
Serve in soup bowls, garnished with chopped chives. |
This recipe for BEEF STEW BRAISED WITH RED WINE is from