One of the great things about stews is that the low-and-slow cooking makes even the toughest cuts of meat fork-tender. This stew calls for bottom round, a lean but tough cut of beef. Tomato paste, dry red wine, beef broth, dried thyme, a bay leaf, and an assortment of vegetables round out the dish. Since this recipe makes 8 to 10 servings, it's perfect for casual entertaining or freezing extra portions for a later date.
4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
How to Make It
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf. Cook in the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.
To Freeze: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.
To Reheat: Thaw the stew overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for about 20 minutes, adding the peas during the last 5 minutes.
I did not really like this. It was just ok. I felt there was way too much beef and not nearly enough vegetables. I've eaten this twice (second time it was leftover from the prior night) and both times it just didn't sit well with me. It left an unpleasant aftertaste. I followed the recipe exactly except for the peas (not a fan of peas). I won't make this again.
This dish is absolutely delicious!! My husband and I loved itI. I did not use the peas and I cooked it in a regular soup pot on the stove. I also added celery and lessened the amount of wine. This will definitely become a regular!
I made this for the first time last night, it was very good. I don't really like cooking with wine so I used more broth, and I also used a crock pot. I'm kind of new to cooking and I will have to say, Don't cheap out on spices! I used store brand ground thyme instead of dried leaves, (I didn't see any) it tasted like DIRT to me. No one else noticed it, everyone went back for 2nds & 3rds. The meat was tender, I served it with rolls and everyone raved. There wasn't enough left for a whole meal for one! But next time (and there will be a next time) I'll get a worthy brand, or I think fresh would've been outstanding.
Our favorite beef stew. The whole family loves it. I have made this three times and I once made the error of over browning the beef so that it was tough; just a touch is really necessary. We make ours in a 6 quart dutch oven and it always comes out perfect and leaves the house smelling wonderful in the Fall and Wintertime. Serve it with cornbread with butter and honey.
After reading all of the good reviews on this recipe, I was expecting a great beef stew. Sorry to say, it was very disappointing! Recipe said to cook in oven for four hours but the meet was falling apart after two and a half hours. Said to add carrots and potatoes the last hour, but they were way overdone after 45 minutes. The flavor was not that great either. Would not make again.
Ended up really pleased with this recipe ... for me, perhaps because I was heavy handed flouring the beef, it took double the broth and the wine. I thought it was good but not excellent when I first made it ... but, I always make stews, soups a day early so the flavors can blend. And, by day 2, it was delish. (Maybe I was just tired the night of Day 1 -- it's a possiblity.) Easy and yummy ...
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