BEEF STEW - FRUGAL GOURMET STYLE

Beef Stew - Frugal Gourmet Style image

Provided by Scott Anderson

Time 2h

Number Of Ingredients 11

2 lb beef chuck roast, cubed (stew meat)
1 large carrot, peeld and sliced
3 large celery stalks, cleaned and sliced
1 large sweet onion, peeled and sliced
4 clove garlic, minced
1 tsp fresh grd black pepper
1 tsp minced fresh thyme
1 large bay leaf
3 c zinfandel (i prefer red, but blush will work in a pinch)
4 Tbsp grapeseed oil
2 Tbsp tomato paste, no salt added

Steps:

1. Place everything, except Grapeseed oil and tomato paste into a Tupperware marinade container. Cover and place in the refrigerator for 24 hours, mix around every few hours to make sure everything is evenly coated.
2. Remove the meat from the marinade and save everything. Heat a metallic skillet over medium high heat; don't use a non-stick skillet unless that's all you have. Add in the oil and toss in a small amount of meat, making sure not to crowd the pan to allow even browning. Continue in this fashion until all the meat is cooked; remove from the pan and place into a large glass casserole dish. Add the vegetables and wine, stir in tomato paste until blended, then bring to a boil and gradually pour over browned meat. Place into a preheated 350 degree oven, covered for approximately 2 hours or until meat is fork tender.
3. Remove from the oven and ladle over fresh cooked al dente egg noodles or hot from the oven buttermilk biscuits.