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Hearty Beef Stew

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • 1 cutting board (secured)
  • 1 Chef knife
  • 1 Bowl (for dredging)
  • 1 rondeau
  • 1 Half Sheet Pan
  • 1 tongs
  • 1 wooden spoon
  • 1 ladle (for depouillage)
  • 1 Set Measuring spoons

Ingredients
  

  • 2 cups AP flour
  • 1 tsp. dry oregano
  • 1 tbsp. kosher salt
  • 1 tbsp. ground black pepper
  • 3 pounds beef stew meat trimmed and cut into 1 inch cubes
  • 1 cup olive or avocado oil not all at once, but to keep pan covered while searing the beef and for the veggies
  • 1/2 cup dry red wine
  • 6 cups beef stock (low sodium)
  • 1 can whole peeled tomatoes 28 oz
  • 2 tsp. onion powder
  • 1 tbsp. chili powder
  • 1 bay leaf
  • 1 onion cut into 1/4" dice - about 1=1/2 cups diced
  • 3 carrots cut into ¼ “ rondelles, about 1 cup
  • 3 ribs of celery cut into ¼ “ dice - about 1-1/2 cups diced
  • 6 cloves garlic finely chopped
  • 24 oz baby yukon gold potatoes cut in quarters
  • ½ cup Italian parsley chiffonade or finely chopped
  • 1 cup frozen peas

Instructions
 

  • Stir together the flour, dry oregano, salt and pepper in a shallow bowl.
  • Turn the cubes of beef in the flour to coat well, shake off excess and transfer to a sheet pan. (I wear gloves so my hands do not get so messy).
  • Heat the oil in a heavy skillet or rondeau, large enough to cook the stew.
  • Add the beef cubes a few at a time to brown on all sides, then remove – reserve on sheet pan.
  • When all the meat is browned, sauté the mirepoix in the fond. You may need to add a little more avocado oil.
  • Add the garlic – sauté 3 minutes.
  • Add the red wine to deglaze, using wooden spoon to remove the fond from the bottom of the pan and reduce the wine by half.
  • Add the tomatoes and crush them with your wooden spoon.
  • Add the beef stock, bay leaf, chopped fresh thyme, spices, and the cooked beef back to the pan.
  • Simmer 40 minutes.
  • Use the ladle to depouillage, which means to skim any fat and impurities that have collected on the top and remove them from the surface.
  • Add the cut potatoes. Simmer 30 minutes more (until they are fully tender).
  • If not serving immediately, remove from heat and cool now.
  • If you are serving now, add the parsley and peas and cook for 5 minutes.
  • Adjust seasonings to taste – serve right away.
  • Serve with brown rice, egg noodles or mashed potatoes. Complete the meal with a salad or green vegetable and some crusty bread.