MOM'S BEEF STEW

Mom's Beef Stew image

Provided by Fran Murray

Categories Beef

Time 2h35m

Number Of Ingredients 14

3 lb boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper
3 Tbsp canola oil
2 medium yellow onions, minced
1 Tbsp tomato paste
4 clove garlic, minced
3 Tbsp all purpose flour
1 c dry red wine
2 c low sodium chicken broth
1 Tbsp minced fresh thyme or 1 teaspoon dried
2 bay leaves
1 1/2 lb red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks
4 carrots, peeled and sliced thin
1 c frozen peas

Steps:

1. Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
2. Dry the beef with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of the oil and the remaining beef.
3. Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves and browned beef along with any accumulated juices. Bring to a simmer, cover and transfer the pot to the oven. Cook for 1 hour.
4. Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
5. Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving.