Sunday, March 21, 2021

Ina's Beef Stew

This was really really good. Forgot to add the peas at the end. Chris was not bothered by this at all.

Perfect for a lazy Sunday around the house.


  • Ingredients-
  • 3/4 pounds good quality beef chuck, cubed into ~ 1 ½" sized pieces
  • 1/2 bottle of good red wine
  • 3-4 bay leaves
  • 1 cups flour 
  • kosher salt
  • freshly ground black pepper
  • olive oil
  • 1 yellow onion, chopped
  • 1/2 pound carrots, peeled and cut diagonally into 1 ½" chunks
  • 1/2 lb potatoes cut into chunks
  • 1 cup beef stock or broth
  • 1 branch fresh rosemary (if you have cheesecloth wrap some around the Rosemary)
  • 1 Tbsp Worcestershire sauce


Marinate the Beef
Place the beef in a bowl with red wine, and bay leaves.
Marinate overnight in the refrigerator
Brown the Beef
The next day, preheat the oven to 300° F
In a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combine
Lift the beef out of the marinade with a slotted spoon, discard the bay leaves saving the marinade.
In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
Heat a glug of olive oil in a large pot and brown half the beef over medium heat for 5 - 7 minutes, turning to brown evenly.
Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. 
Place all the beef in the Dutch oven

Prep the Veggies
In the same large pot, heat another glug of oil before adding the onions, carrots, and potatoes.
Cook for 10 minutes over medium heat, stirring occasionally

Finish the Soup
Place all the vegetables into the Dutch oven over the beef.
Add the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon
Add the stock, rosemary, Worcestershire sauce, ½ Tbsp salt, and 2 tsp pepper
Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cooking
If the stew is boiling rather than simmering, lower the heat to 250 or 275° F.

No comments: