This simple beef stew is a bit different from the ordinary but is delicious with popovers or crusty whole grain bread. Recipe source: Bon Appetit (April 1986)
Provided by ellie_
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F.
- Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
- Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
- Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
- Reduce oven temperature to 325°F.
- Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
- Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
- Add herbs (in cheese cloth bag) to beef with salt and pepper.
- Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
- Bake for 45-60 minutes, stirring occasionally.
- Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
- While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
- In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
- Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.
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Sheikh Abdullaha
[email protected]This stew is a great way to use up leftover beef. I always have a few pieces of steak or roast leftover, and this stew is a great way to use them up.
Motu Vi
[email protected]I love how this stew can be made in the slow cooker. It's so easy and convenient.
Papacito_ Ortiz
[email protected]This is the best beef stew I've ever had. I will definitely be making it again and again.
Aakrita Shrestha
[email protected]I'm not a huge fan of beef stew, but this recipe changed my mind. The stew was so rich and flavorful, and the beef was so tender.
Omar Simpson
[email protected]This stew is so comforting and flavorful. I love the way the beef and vegetables melt in my mouth.
Samira Sumish
[email protected]I've made this stew several times now and it's always delicious. I love that I can throw everything in my slow cooker and have a hearty meal ready when I get home from work.
milan karki
[email protected]This is my new go-to beef stew recipe. It's so easy to make and it always turns out perfect.
Digafe Assefa
[email protected]I made this stew for a potluck and it was a huge success. Everyone loved it!
Kaay Fitz
[email protected]I would definitely recommend this recipe to anyone who loves beef stew.
Sandra Peter
[email protected]The stew was delicious! I especially liked the way the vegetables were cooked. They were tender but still had a bit of a bite to them.
Tayyab Shehbaz
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this stew without any problems.
Mushtaq Arab
[email protected]This thick and creamy beef stew was a hit with my family! The beef was tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.