Beef Chuck StewFrom papa_d 8 years ago
- * 2 1/2 lbs beef chuck, cut into 2-inch cubes shopping list
- * flour (for dredging) shopping list
- * 4 tablespoons olive oil shopping list
- * 2 tablespoons unsalted butter shopping list
- * 2 tablespoons Dijon mustard shopping list
- * 2 medium onions, cut into sixths shopping list
- * 5 garlic cloves, minced shopping list
- * 1 (4 ounce) can tomato paste shopping list
- * 6 cups beef broth, plus shopping list
- * 1 cup dry red wine shopping list
- * 2 bay leaves shopping list
- * 4 medium potatoes, quartered and cubed shopping list
- * 4 medium carrots, cut into 2-inch pieces shopping list
- * 2 celery ribs, cut into 2-inch pieces shopping list
- * 1 (28 ounce) can peeled tomatoes, lightly crushed shopping list
- * salt and pepper shopping list
How to make it
- Preheat the oven to 275*F.
- Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
- De glaze pan with 1 cup of broth then pour all back into broth container.
- Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
- Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
- Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.