Best Beef Stew Ever!
My aunt served this beef stew during one of the east coast blizzards last winter and it is one of those dishes that I can’t get off my mind. Until tasting her stew, I was not a fan of beef stew and would always opt for anything else that was being served. Well, not anymore!
This stew’s broth has a rich, deep intensity. The beef is succulent and the flavor that develops in the potatoes and carrots is wonderful. I like that the carrots maintain their firm texture and that the onions disappear into the stew’s thick broth.
Served with a light salad and crusty bread, this stew makes a satisfying, delicious meal.
This is an easy beef stew recipe and perfect for cooler weather. An added bonus is that any leftover stew is just as fabulous the next couple of days for lunch. I think you will agree that this is the best beef stew ever!
From the Kitchen of Karen Walker Haftl
- 2.75 lbs rib eye steak
- 1 cup flour
- 2 large onions
- 4 cloves garlic
- extra virgin olive oil
- 1 cup dry red wine
- 3 ½ cups beef stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 TBS fresh flat-leaf parsley, chopped
- 4 medium red potatoes
- 4 large carrots
- freshly ground black pepper
Yield: serves four to six as a main course.
Total baking time: 4.5 hours.
Preheat oven to 300°.
Slice the onions into thick slices. Heat olive oil in a sauté pan or Dutch oven and sauté the onions over medium heat until caramelized and golden brown. Peel the garlic and then press it (with a garlic press) into the onions and sauté for two more minutes until fragrant. Remove the onions and garlic from the pan and set them aside.
Slice the beef into 1.5” cubes and coat evenly with flour. Season with salt and pepper. Add more olive oil to the pan and heat. When the oil is hot, add the beef cubes and sauté over medium heat until browned on most sides. Remove the beef from the pan and place it in a Dutch oven.
Deglaze the pan with the red wine and then add the wine and any morsels from the pan to the Dutch oven. Add the onions and garlic to the Dutch oven and then top with the beef stock, bay
leaf, thyme sprigs, and more freshly ground black pepper.
Bake for two hours, covered.
While the beef stew is in the oven, and just before it has been cooking for two hours, peel and slice the carrots into large chunks. Wash and dice the potatoes (peel them, if you prefer peeled potatoes). Chop the parsley.
After the stew has been in the oven for two hours, remove it from the oven. Find the thyme sprigs. Pull the thyme leaves from the sprigs and discard the stems. Add the potatoes, carrots, and parsley. Stir the stew; cover it; and return it to the oven.
Bake for two and a half more hours, covered. Remove the bay leaf and skim off any fat from the top of the stew. Serve hot.