Beef stew is the quintessential comfort food on a cold winter’s day in New England. I found this classic beef stew recipe on the web and thought it was the perfect meal to make as the weather dipped below the 40s after Christmas this year. Plus, we had a crappy bottle of red wine that was good for nothing but cooking.
This stew is easy and inexpensive to make, so whether you’re watching your wallet or not in the mood for a complicated cook up, this will be the perfect dish for you. Serve it over rice or quinoa to soak up all the delicious gravy! It tastes best made a day ahead so that the flavors can really meld together, but it can also be eaten the same day.
- 1 1/2 lbs boneless beef chuck, cut into 2-inch pieces
- 1 1/2 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp freshly ground pepper
- 1 medium onion, chopped
- 2 tbsp flour
- 2 cloves garlic, minced
- 1/2 cup red wine
- 2 cups beef broth
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp dried thyme
- 2 carrots, peeled and chopped
- 3 medium potatoes, cut in eighths
- 2 tsp cornstarch + water to dilute (optional)
- On medium-high heat, add the vegetable oil to a large pot with a tight fitting lid.
- When the oil is hot, add the beef and brown well. There is no need for the beef to be completely cooked through, as you will slow cook it later. Add the salt and pepper as the beef browns.
- Once the beef is browned, remove it with a slotted spoon set aside. You want all the juices and fat to stay in the pot for added flavor.
- Add the onions and sauté for about 5 minutes until softened.
- Reduce heat to medium-low, and add the flour and cook for about 2 minutes stirring often.
- Add the garlic and cook for an additional minute.
- Add wine and scrape any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer wine for about 5 minutes. Add the broth, bay leaves, thyme, rosemary, and the beef.
- Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
- Add potatoes and carrots, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning as needed.
- If you like your sauce to be a little thicker, dilute 2 tsp of cornstarch with just enough water to make it liquidy. Slowly pour in the cornstarch and mix well. Cook on low for an additional 5 – 10 minutes, allowing the sauce to thicken.
Source: Modified from About.com
WeightWatchers® PointsPlus™: 12 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.