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An Amazing BEEF STEW

I made the beef stock from scratch but here I am going to talk about a quicker version of this American Classic using store bought beef stock.
This beef stew is amazing. You will see where I talk about searing the beef, this is the most important step in making this stew so please be sure you get a very good sear on the beef. Beef Chuck is in my opinion the only cut of beef to use here. Just ask your butcher for Beef Chuck for a stew, they will know exactly what you need.

Step one ingredients:

  • 1-qt beef stock
  • 1.5 lb Beef Chuck 
  • 1 carrot quartered
  • 1 celery stalk quartered
  • 1 medium onion cut in quarters
  • 2 garlic cloves cut in half 1 bay leaf
    1 cup red wine Merlot is g
  • reat
  • Salt
  • Pepper
  • 1/4 cup canola or vegetable oil. 
  • 1/4 cup flour

Step two ingredients:

  • 1 large onion cut into 1″ pieces
  • 2 carrots cut into 1″ pieces
  • 1 large potato cut into 1″ pieces
  • 1 cup of frozen peas thawed
  • Salt 
  • Pepper

STEP ONE:

  1. Pre heat your oven to 300 degrees.
  2. Cut the Beef Chuck into 1″ pieces, salt n pepper the beef cubes and toss in a bowl with the flour to lightly coat.
  3. In a heavy oven proof pot like a Dutch Oven with a tight fitting lid heat the oil on the stove top till very hot.
  4. Add the beef and don’t touch it. This next step is critical to the depth of flavor we will create for this recipe. We need to get a good sear on the beef that’s the major secret here. All that goodness it leaves in the pot is going to flavor the stew. I let mine go for 3-4 minutes then I flip the beef cubes to sear all sides. Don’t let the meat or pot burn.
  5. When you have achieved the sear, remove the beef to a plate and drain the grease from the pot.
  6. Place back on the heat and add 1/4 cup of the wine and with a wooden spoon or heat resistant spoon scrape all the crystallized dripping (fond) off the bottom of the pot. Using only 1/4 cup of liquid (in this case wine) will make this very easy.
  7. Once it’s all scraped up add the beef back to the pot with the balance of the wine.
  8. Once the wine has reduced by half add the prepped 1-carrots, 1-onion, 2-garlic cloves,1-celery stalk, bay leaf, stock all from Step One.
  9. Add 1 tsp salt and 1/2 tsp pepper and bring this to a boil.

Cover tightly with the lid and place in the oven. After one hour lower the oven temperature to 250 degrees. Check the liquid and if need be add more stock or water, just to cover the beef.

STEP TWO:

  1. After 30 minutes add the potatoes, onions and carrots put lid back on and turn the oven back to 300 degrees.
  2. In 20 minutes taste for salt and pepper adjust and add the peas (run the peas under hot water to be sure they are fully thawed and heated).
  3. The stew is done. I don’t thicken the gravy further however if you prefer a thicker gravy you can place the pot on the stove and add a little flour and stir into the stew. 

You can make this a day in advance and heat on the stove. It’s amazing the next day too!
– Daniel Mancini

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