Cook's Illustrated Classic Beef Stew

A few weeks back, the temperatures here in Austin, Texas dipped below 90 degrees. It was our first “dip” of the season and felt positively refreshing.  Due to the relatively cooler weather, my internal clock begged for a hearty stew. I know, it was still 85-90 degrees outside, but at least it wasn't 95-100 degrees.

I had been eyeing this recipe for a while, waiting for the right moment to whip it up. So whip it up I did.  It was scrumptious, just as I expected and what a welcome delight from all the grilling I have done this summer. 

For the kids, I served this with egg noodles. They mixed it all together and went to town!  

Classic Beef Stew

(Source:  Cook's Illustrated The Best Slow & Easy Recipes)

Ingredients:

• 1 (3 1/2-4 pound) boneless beef chuck eye roast, trimmed and cut into 1 1/2 inch pieces
• salt and ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions, minced
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
• 3 tablespoons unbleached all-purpose flour
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 1/4 cups low sodium chicken broth
• 1 1/4 cups low sodium beef broth
• 2 bay leaves
• 1 1/2 pounds red potatoes (about 5 medium), scrubbed and cut into 1 inch pieces
• 1 pound carrots (about 6 medium), peeled and sliced 1 inch thick
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. 
2. Pat the beef dry with paper towels and season with salt and pepper.  Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking.  Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch.
3. Transfer the browned beef to a medium bowl.  Repeat with 1 tablespoon more oil and the remaining beef; transfer to the bowl.
4. Add the remaining 1 tablespoon oil to the pot and place over medium-low heat until shimmering.  add the onions and 1/4 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes.  Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Stir in the flour and tomato paste and cook, stirring constantly, for 1 minutes.  Slowly whisk in the wine, scraping up any browned bits.  Gradually whisk in the broths until smooth and bring to a simmer.
5. Stir in the browned meat with any accumulated juices and the bay leaves and bring to a simmer.  Cover, place the pot in the oven, and cook for one hour.  Stir in the potatoes and carrots and continue to cook in the oven, covered, until the meat is tender, 1 to 1 1/2 hours longer.
6. Remove the stew from the oven and remove the bay leaves.  Stir in the peas, cover, and let stand for 5 minutes.  Stir in the parsley and season with salt and pepper to taste before serving. 

When Lisa Moawad isn't busy caring for her three young children, she can be found at her personal blog Growing Up Mo' or journaling about her weight loss journey at The Sisterhood of the Shrinking Jeans.