Parker's Beef Stew

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Picture of Parker's Beef Stew Recipe Photo: Parker's Beef Stew Recipe
Rated 4 stars out of 5
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  • Read 348 Reviews
Total Time:
26 hr 35 min
Prep
15 min
Inactive
24 hr 0 min
Cook
2 hr 20 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
  • 1 (750-ml bottle) good red wine
  • 3 whole garlic cloves, smashed
  • 3 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Good olive oil
  • 2 yellow onions, cut into 1-inch cubes
  • 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
  • 1/2 pound white mushrooms, stems discarded and cut in 1/2
  • 1 pound small potatoes, halved or quartered
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
  • 1 large (or 2 small) branch fresh rosemary
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 (10-ounce) package frozen peas

Directions

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

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Wine Suggestion for This Recipe

Cabernet Sauvignon

Cabernet Sauvignon

Rich, intense red wine

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Newest Ratings and Reviews

Read all 348 reviews

  • on April 27, 2013

    Flag

    The best Stew! I have now made it for company many times and it gets my the most amazing compliments. Very good!

    people found this review Helpful.
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  • on March 10, 2013

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    This stew is THE BEST!!! The bacon and sun dried tomatoes are the differentiating factors in my opinon. They don't jump out but they make all the difference. It does take me about and hour and a half prep time before I put the finished product in the oven to stew for 2 hours, but it's worth every second. I read a review online that said this recipe isn't worth the time, but I couldn't disagree more. (That person was probably not making it correctly or skimped somewhere I make it every time I need to feed a group of people and it's so well worth the time and effort. You'll be hearing compliments for weeks on end, believe me. I love the Barefoot Contessa and resort to her expertise and recipes every time without fail.

    people found this review Helpful.
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  • on March 08, 2013

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    I have made this several times, it is the best beef stew recipe I have ever made.

    people found this review Helpful.
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