Ingredients
- 3 pounds good quality stewing beef, such as chuck roast, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- Salt and ground black pepper to taste
- 3 tablespoons olive oil
- 2 large onions, sliced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 pound brown mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup dry sherry or wine
- 2 cups beef stock
- 2 bay leaves
- 2 tablespoons parsley stems, chopped
- 3 medium potatoes, peeled and quartered
- 4 large carrots, peeled and sliced ¼-inch thick
- ¼ cup chopped fresh parsley leaves
Instructions
- Preheat oven to 300°F (150°C).
- In a large bowl, combine the beef cubes, salt, pepper, and 2 tablespoons of the flour. Toss to coat.
- Heat 2 tablespoons of the oil in a large Dutch oven or oven-safe stockpot over medium-high heat. Add the beef in two batches and brown on all sides, adding the remaining 1 tablespoon of oil as needed. Remove the beef from the pot and set aside.
- Add the onions and celery to the pot and sauté until almost softened, 4-5 minutes.
- Reduce heat to medium and add the garlic. Sauté for another 30 seconds.
- Add the mushrooms and cook, stirring occasionally, until tender and browned, 3-4 minutes.
- Stir in the remaining 1 tablespoon of flour and the tomato paste. Cook for another 1-2 minutes.
- Add the sherry and scrape up any browned bits that may have stuck to the pot. Add the beef stock, bay leaves, and parsley stems. Bring to a boil.
- Return the browned beef to the pot and season with salt and pepper. Bring to a simmer. Cover and place the pot in the oven. Bake for 2 hours.
- While the beef is cooking, prepare and cut the potatoes and carrots.
- Carefully remove the pot from the oven and stir in the potatoes, carrots, and fresh parsley leaves. Cover and return to the oven.
- Bake until the meat is tender, about 1 hour.
- Remove the stew from the oven and discard the bay leaves. Skim off any fat that may have formed on the surface. Taste for seasoning and add salt as needed.
Serve and enjoy!
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