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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Another great recipe from Art Smith (with some small additions). This stew is yummy, and it freezes beautifully. Ingredients:
3 lbs beef chuck, cut into 1 . 5 inch cubes |
salt and pepper |
2 tablespoons olive oil |
2 medium onions, chopped |
4 garlic cloves, finely chopped |
2 cups hearty red wine (zinfandel or shiraz) |
1 cup strong brewed coffee |
1 tablespoon dried thyme |
1 bay leaf |
1 lb red potatoes, chunked |
2 medium carrots, chunked |
2 medium parsnips, chunked |
1/3 cup unsalted butter, softened |
1/3 cup flour |
Directions:
1. Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter.
2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
4. Return beef to pot and add thyme and bay leaf. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
7. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.
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