SPRING HILL RANCH'S BRAISED BEEF STEW

Spring Hill Ranch's Braised Beef Stew image

This is Sis' favorite beef stew here at the ranch, and to be honest, it's mine, too. If you wish, add chopped potatoes during the last 30 minutes of braising or peas, carrots, and/or green beans the last 15 minutes. Serve in a bowl or over noodles, rice or cheese grits. Then get ready for the compliments!

Provided by Wiley P

Categories Roasts

Time 2h30m

Number Of Ingredients 14

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Ingredients

6 slice bacon, diced
3 lb beef chuck tender roast (eye of chuck)
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1/4 c all purpose flour
2 Tbsp olive oil
3 medium carrots, diced
3 scallions (green onions), chopped
1 medium yellow or white onion, diced
1/4 c red wine (merlot is good)
3 to 4 c low sodium beef broth
2 sprig(s) fresh thyme (or 1 teaspoon dried thyme leaves)
2 sprig(s) fresh rosemary (or 1 teaspoon dried rosemary, crushed)
noodles, rice or cheese grits for serving

Steps:

1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.