BEEF - MEAT STEW

Serves 6 to 8

3 pounds beef chuck, lamb shoulder, or pork shoulder, trimmed and cut into 1 1/2 –inch cubes

1 ½ teaspoons salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

2 medium-large onions, chopped coarse (about 2 cups)

3 medium garlic cloves, minced

3 tablespoons flour

1 cup full-bodied red wine

2 cups chicken stock or low-sodium canned chicken broth

2 bay leaves

1 teaspoon dried thymes

4 medium boiling potatoes, cut into 1-inch cubes

4 large carrots, peeled and sliced ¼-inch thick

1 cup frozen peas (about 6 ounces), thawed

¼ cup minced fresh parsley leaves

Heat oven to 250F.  Place beef cubes in large bowl.  Sprinkle with salt and pepper; toss to coat.  Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven.  Add half of meat and brown on all sides, about 5 minutes.  Remove meat and set aside on plate.  Repeat process with remaining oil and meat.

Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes.  Add garlic and continue to cook for 30 seconds.  Stir in flour and cook until lightly colored, 1 to 2 minutes.  Add wine, scraping up any browned bits that may have stuck to pot.  Add stock, bay leaves, and thyme, and bring to a simmer.  Add meat and return to a simmer.  Cover and place pot in oven.  Cook for 1 hour.

Remove pot from oven and add potatoes and carrots.  Cover and return to oven.  Cook just until meat is tender, 1 to 1 ½ hours for lamb and 1 ½ to 2 hours for beef and pork.  Remove pot from oven.  (Can be cooled, covered, and refrigerated up to 3 days.  Reheat on top of the stove).

Add peas, cover, and allow to stand for 5 minutes.  Stir in parsley, discard bay leaves, adjust seasonings, and serve.

MY NOTE:  I use only 1 cup of chicken broth because the beef and vegetables have some liquid.  Add the 2^nd cup of broth later in the cooking process as needed or if you would like more liquid.

From The Best Recipe by The Editors of Cook’s Illustrated Magazine.