Unforgettable Beef Stew
This recipe for unforgettable beef stew is, well...unforgettable! Loaded with hearty vegetables and tender chunks of beef. Cooked in the most delicious broth!
Ingredients
For Marinade
- 1½ - 2 lbs. beef chuck, cubed
- 750 ml bottle of red wine
- 3 whole garlic cloves, smashed
- 3-4 bay leaves
For Stew
- 1/4 cup all purpose flour
- 1/2 tbsp salt
- 2 tsp ground black pepper
- olive oil
- 2 medium yellow onions, chopped
- 3-4 large carrots, peeled and cut into 1 inch coins
- 1 lb. small yellow potatoes, halved
- 3 cloves of garlic, minced
- 2 cups beef stock
- 1-2 branches of fresh rosemary
- 1/2 cup sundried tomatoes, chopped
- 2 tbsp worcestershire sauce
Instructions
Marinate The Beef
- Place the raw beef chuck cubes in a large bowl. Add bottle of wine, bay leaves and smashed garlic. Let the beef marinate over night in refrigerator.
Brown The Beef
- The next day, preheat the oven to 275°.
- In a large dutch oven, or large oven proof pot, heat some olive oil over high heat. Take beef out of marinade with a slotted spoon and save marinade. Discard garlic and bay leaves. Sear beef on all sides until nice and brown. You may have to do this in batches to make sure each piece of beef gets a nice sear.
- Transfer seared beef to a plate and set aside.
- Turn heat to medium and add some more olive oil in same dutch oven or pot. Add onion, potatoes and carrots. Cook for 10 minutes, stirring occasionally.
- Add minced garlic and cook for another 2 minutes.
- Pour reserved wine marinade in pot and use wooden spoon to scrape the browned bits.
- Add flour and stir. Add beef stock and stir until flour is incorperated and starts to thicken the broth.
- Add rosemary, sundried tomatoes, Worcestershire sauce, salt and pepper. Stir to combine everything. Add beef.
- Cover pot and cook in preheated oven for 2 hours, or until meat and veggies are tender.
- Enjoy!
Notes
original recipe author: Ina Garten