Food Network: Beef Stew

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Beef Stew
From Food Network Kitchens

Ingredients
Vegetable oil for searing
Flour for dredging
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1-1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces

7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar

Directions
Heat a large Dutch oven with a tight-fitting lid over medium-high heat.
Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of wax
paper. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the
excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until
well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the
remaining beef. Discard the oil and wipe out the pan.
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high
heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and
cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until
lightly browned, about 1 minute more. Return the beef to the pot and add the water or broth, and
bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves
and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer
to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the

potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the
stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender,
about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and
pepper to taste. Divide among bowls and serve immediately.
Cook's Note: Beef chuck, because of its marbling of intra-muscular fat, is the choice for any type
of stew. If you can't find chuck cubed for stew in your meat department, buy a thick steak and cut
it into 2-inch cubes.

Ingredients
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