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Old Fashioned Beef Stew Recipe

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This recipe for Old Fashioned Beef Stew is from Our Family Recipies 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs chuck roast cut up into 2" pieces
3 tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
2 yellow onions cut into 1" chunks
1/4 c. flour
3 gloves garlic, minced
1 c. red wine (I use Lambrusco)
3 c. beef broth
1/2 tsp. rosemary
1 bay leaf
1/2 tsp. thyme
1 lb. carrots peeled, cut into 1" slices
4 stalks celery, cut into 1" slices
5 large russet potatoes, peeled and cut into 1" pieces
Directions:
Directions:
1. On medium-high heat, add the vegetable oil to a large pot (one with tight lid).
2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if you have to.
3. Once browned, remove the beef with slotted spoon and set aside.
4. Add onions and saute for about 5 minutes, until softened.
5. Reduce to medium-low and add the flour and cook for 2 minutes stirring often.
6. Add garlic and cook 1 minute.
7. Add wine & deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer
8. Simmer wine for 5 minutes, then add the broth, bay leaf, thyme, rosemary and the beef
9. Bring back to a gentle simmer, cover and cook on very low heat for about an hour
10. Add potatoes, carrots and celery and simmer covered for another 30 minutes to an hour until the meat and vegetables are tender. Taste and adjust the seasoning
11. Turn off heat and let sit 15 minutes before serving
Personal Notes:
Personal Notes:
I recently found this recipe online and made it for Sunday dinner for Bobby and I. We both thought it was delicious and I cannot wait to make it again. It looks difficult but it was really pretty easy. I actually made it the night before because everyone online said it was better the second day so I made it a day ahead and I believe the extra night gives the flavors time to develop.

 

 

 

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