Recipe Details
Ingredients (yields Serves 8 servings)
- 4 pounds bottom round, well trimmed and cut into 2-inch pieces
- 1 cups all-purpose flour
- 1/3 cups olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 cups dry red wine
- 1 pounds potatoes, cut into 2-inch pieces (about 4 cups)
- 1/2 pounds baby carrots (about 2 cups)
- 2 cups beef broth
- 1 tablespoons kosher salt
- 1 teaspoons dried thyme leaves
- 1 bay leaf
- 1 cups frozen peas, thawed
Cooking Instructions
For cooking instructions, please visit realsimple.com
Public Comments (2)
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Robin_Horrigan
October 18th, 2010
If you don't mind browning beef and opening a bottle of red wine in the morning, then this is a great recipe for a day when things will be hectic during the dinner hour. You can add celery, parsnips or any other root vegetable that suits your fancy.
Some folks are partial to thicker stews that do not contain potatoes and can be served over mashed potatoes or noodles - if I'm talking about you, then this recipe is not a good candidate. Mine came out soupy - which is what I love, because this style stew thickens and concentrates with age.
I did not find the end product to have as much depth of flavor as I expected, and I'm not sure how to remedy this. I'd like to stick with this basic recipe a bit and keep tweaking, because it is what I think of as the classic beef stew. Perhaps adding garlic to the onion step and seasoning the flour in the beginning would help.
The end product needed more salt and pepper than I was really comfortable with. I like food to taste seasoned, but not salty, so I think this one needs a few adjustments.
sarahkfullerton
March 15th, 2010
I added two parsnips. This beef stew was delicious. Yum!