Chunky Beef Stew
Happy New Year from the A Man About Food blog! I hope that you enjoyed your holidays with your family and friends and ate lots a little comfort food in the process. My first post in the new year is my Chunky Beef Stew. It is comforting and warming on a cold winter day and is a one pot meal. As a disclaimer, this recipe has a lot of ingredients, but most of them are fairly inexpensive and really contribute to the rich flavor of the stew. Again, I wish you nothing but the best in the new year and I hope that you enjoy this recipe!
Place oil and butter in a Dutch oven and bring to temperature over medium heat.
Combine flour, 1 tablespoon salt and 1 tablespoon black pepper in a bowl. Dredge the beef cubes in the flour mixture in batches. (Make sure to shake off excess flour.) Brown half the beef cubes in the oil/butter for about 4 to 6 minutes until brown on all sides. With a slotted spoon, remove the browned beef to a separate bowl and brown the remaining beef cubes. Once the final batch of beef cubes are browned, remove and add to the bowl containing the rest of the beef.
In the same Dutch oven, saute the chopped onions, celery, bell pepper, mushrooms, garlic, 1 teaspoon of salt, 1/2 teaspoon pepper and crushed pepper flakes, adding additional olive oil if necessary for about 5 minutes. Next, add tomato paste to the sauteed vegetables and cook for an additional minute. Add white wine to the Dutch oven and cook over medium-high heat to deglaze the pan for about 1 to 2 minutes. (Make sure to scrape up the brown bits in the bottom of the pan with a wooden spoon.) Next, add carrots, potatoes, corn, green beans, pearl onions, rosemary, thyme, bay leaf, garlic powder, Tuscan seasoning and water to the Dutch oven. Add 1 tablespoon of salt and 1 1/2 teaspoons of black pepper to the pot, stir, cover and bring to a simmer over medium-low heat. (Make sure that the stew is not boiling.)
Cook the stew for about 2 hours until the meat and all of the vegetables are tender. Stir occasionally. When ready to serve, remove bay leaf, rosemary branch and thyme sprigs. Serve hot.
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Chunky Beef Stew
Prep Time: 20-30 minutes Cook Time: 2 1/2 hours
Difficulty: Moderate Yields: 6 to 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 pounds chuck beef (cut into 1-inch cubes)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, chopped
- 3 ribs of celery, chopped
- 1 green bell pepper, chopped
- 1 (8 ounce) carton of cremini (baby portabella) mushrooms, quartered
- 5 cloves of garlic, minced
- 1/8 teaspoon crushed pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 pound carrots, peeled and cut into 1-inch pieces
- 3/4 pound russet potatoes, peeled and cut into 1-inch pieces
- 1 (15.25 ounce) can golden whole kernel corn, drained
- 1 (14.5 ounce) can cut green beans, drained
- 1 cup frozen pearl onions
- 1 large branch fresh rosemary
- 3 sprigs of fresh thyme
- 1 bay leaf
- 2 teaspoons garlic powder
- 1 tablespoons McCormick Tuscan Seasoning
- 4 cups water
Place oil and butter in a Dutch oven and bring to temperature over medium heat.
Combine flour, 1 tablespoon salt and 1 tablespoon black pepper in a bowl. Dredge the beef cubes in the flour mixture in batches. (Make sure to shake off excess flour.) Brown half the beef cubes in the oil/butter for about 4 to 6 minutes until brown on all sides. With a slotted spoon, remove the browned beef to a separate bowl and brown the remaining beef cubes. Once the final batch of beef cubes are browned, remove and add to the bowl containing the rest of the beef.
In the same Dutch oven, saute the chopped onions, celery, bell pepper, mushrooms, garlic, 1 teaspoon of salt, 1/2 teaspoon pepper and crushed pepper flakes, adding additional olive oil if necessary for about 5 minutes. Next, add tomato paste to the sauteed vegetables and cook for an additional minute. Add white wine to the Dutch oven and cook over medium-high heat to deglaze the pan for about 1 to 2 minutes. (Make sure to scrape up the brown bits in the bottom of the pan with a wooden spoon.) Next, add carrots, potatoes, corn, green beans, pearl onions, rosemary, thyme, bay leaf, garlic powder, Tuscan seasoning and water to the Dutch oven. Add 1 tablespoon of salt and 1 1/2 teaspoons of black pepper to the pot, stir, cover and bring to a simmer over medium-low heat. (Make sure that the stew is not boiling.)
Cook the stew for about 2 hours until the meat and all of the vegetables are tender. Stir occasionally. When ready to serve, remove bay leaf, rosemary branch and thyme sprigs. Serve hot.
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