Monday, January 06, 2025

Mom’s Rich and Savory Beef Stew

 












When I think winter comfort food, I immediately think of my Mom’s homemade beef stew.  There were no Crockpots/slow cookers back then. She would cook it slowly in a cast iron Dutch oven all day. And she would always make some homemade crusty bread or some biscuits or cornbread.  She knew exactly what was needed for dipping that incredible gravy.  

Next day leftovers were always served over mashed potatoes or buttered egg noodles. I remember the large pieces of fork tender beef in a rich savory sauce. I also remember it was even better then next day.  Sometimes I make it a day ahead of time and keep it in the fridge and then serve it for dinner the next night. 
OMG, what more can I say?

 

Mom’s Rich and Savory Beef Stew

 

3 pounds boneless beef chuck, cut into 1½-2 inch pieces

2 teaspoons salt

1 teaspoon black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1½ tablespoons tomato paste

¼ cup all-purpose flour

2 cups dry red wine (Pinot Noir, Merlot)

2 cups beef broth

2 cups water

1 bay leaf

½ teaspoon dried thyme

1½ teaspoons sugar

8-10 baby carrots

1 lb. baby Yukon potatoes, cut in half

 

Preheat the oven to 350° degrees. Trim any large pieces of fat from the chuck roast.  Leave most of the fat as it will render and make your stew more tender and add flavor.  

 

 

 

 

 

 

 

 

 

 

 

Just trim any LARGE pieces of fat. Pat the beef dry and season with the salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat.

 

Freezer-Friendly Instructions: Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stove-top over medium-low heat until hot.

 If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stove top.


 

 NOTE:  Red Wine adds bold flavor and forms the base of the stew along with the broth and water. Use any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon that is inexpensive but good enough to drink.


 

 

 

 

 

 

 

 

 

 

 

 

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