Beautiful looking piece of meat.
Diced into two-inch pieces
Add oil and butter to large pot over medium-high heat.
While butter melts and oil heats up, add beef to a large, resealable plastic bag and season with generous pinches of salt and pepper. Add flour, seal bag and shake until all pieces of beef are coated with flour.
When the butter has melted, remove about 10 pieces of beef from the bag, shake off excess flour and add to pot. Brown beef on all sides, remove and set aside. Repeat until all of the beef has been browned.
The flour not only helps the beef brown, but it will also act as a roux and help thicken the stew.
Reduce heat to low and add wine to the pot, scraping the bottom of the pot with a wooden spoon as the wine reduces. Cook for 2 – 3 minutes.
Return the beef to the pot and add the tomato paste. Mix well to coat all pieces of beef with paste. Add thyme, garlic, cloves, bay leaves and stock. Bring to a boil, reduce heat to low and simmer, uncovered for 3 hours.
The mirepoix…
Up close and personal…
Ready to eat!
Beef Stew
Ingredients:
- 1/4 cup vegetable oil
- 2 tbsp unsalted butter
- 2 pounds, boneless beef top round roast, cut into 2 inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 cup all purpose flour
- 1 cup dry red wine
- 6 ounce can tomato paste
- 1 tsp dried thyme
- 6 cloves garlic, minced
- 5 whole cloves
- 2 bay leaves
- 6 cups beef stock
- 1 large russet potato, diced 1 inch pieces
- 3 carrots, peeled and cut into half moons
- 3 stalks celery, diced
- 1 white onion, minced
Directions:
-
- Add oil and butter to large pot over medium-high heat.
- While butter melts and oil heats up, add beef to a large, resealable plastic bag and season with generous pinches of salt and pepper. Add flour, seal bag and shake until all pieces of beef are coated with flour.
- When the butter has melted, remove about 10 pieces of beef from the bag, shake off excess flour and add to pot. Brown beef on all sides, remove and set aside. Repeat until all of the beef has been browned.
- Reduce heat to low and add wine to the pot, scraping the bottom of the pot with a wooden spoon as the wine reduces. Cook for 2 – 3 minutes. Return the beef to the pot and add the tomato paste. Mix well to coat all pieces of beef with paste. Add thyme, garlic, cloves, bay leaves and stock. Bring to a boil, reduce heat to low and simmer, uncovered for 3 hours.
- Add potato, carrots, celery and onion. Simmer, covered for another hour, stirring every 15 minutes. Season to taste with salt and pepper, remove bay leaves and serve immediately.
Makes 6 – 8 servings.
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