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Hearty Beef Stew Recipe

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This recipe for Hearty Beef Stew, by , is from Recipe's from Nancy's Kitchen, 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!

Nancy Moe


3 lbs beef chuck, cut into 1 1/2 inch cubes
1 1/2 tsp salt
1 tsp ground pepper
3 Tbsp vegetable oil
2 medium -large onions, chopped coarse (about 2 cups)
3 garlic cloves, minced
3 Tbsp flour
1 cup full bodied red wine
2 cups chicken stock or low sodium chicken broth
2 bay leaves
1 tsp dried thyme leaves
6 small boiling potatoes, peeled and halved
4-6 large carrots, peeled and sliced 1/4 inch thick
1 cup frozen peas ( 6 oz), thawed
1/4 cup minced fresh parsley leaves

Heat oven to 250 degrees. Place cut beef cubes in large bowl.
Sprinkle with salt and pepper; toss to coat.

Heat 2 Tbsp of the oil over medium -high heat in large nonreactive
soup kettle (if the kettle is less than 10 " in diameter you
may need to cook the meat in 3 batches rather than 2).

Add beef to kettle in two separate batches. Brown meat
on all sides, about 5 minutes per batch, adding remaining
tablespoon of oil if needed. Remove meat and set aside.

Add onions to now empty kettle; saute until almost
softened, 4 to 5 minutes. Reduce heat to medium and add
garlic; continue to saute about 30 seconds longer. Stir in
four; cook until lightly colored, 1 to 2 minutes.
Add wine, scraping up any browned bits that may have stuck to
kettle. Add stock, bay leaves, and thyme; bring to
simmer, Add meat; return to simmer.
Cover and place in oven; simmer about 1 hour.

Remove kettle from oven, add potatoes and carrots,
cover, and return to oven. Simmer until meat is just
tender, 1 1/2 to 2 hours. Remove stew from oven. (Can be
cooled, covered and refrigerated up to 3 days)

Add peas and allow to stand 5 minutes. Stir in parsley,
adjust seasonings and serve.

Personal Notes:
Personal Notes:
This is an incredible tasting beef stew, worth the effort.




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