I use my Dutch Oven every week, and this week I challenged myself to make a stew. Doesn’t really sound like a challenge? Well, it was for me. When I was little, I had an intense hatred of stew! My parents would threaten to put stew in my lunch as a means of punishment when I was naughty (rough life I know!) This was my successful attempt to get over my deeply rooted disgust with stew.
- 3 lbs boneless chuck roast, cut into 2-inch pieces
- 2 tbsp olive oil
- 2 tsp salt
- 1 tbsp freshly ground pepper
- 2 yellow onions, cut into 1-inch chunks
- 1/4 cup flour
- 3 cloves garlic, minced
- 1 cup red wine (rest for you)
- 3 cups beef broth
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 chopped red pepper
- 2 carrots cut into 1-inch slices
- 2 parsnips cut into 1-inch slices
- 3 yukon potatoes cut into chunks
- fresh parsley to garnish
On medium/high heat, add the oil to your dutch oven, then the beef and brown very well. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside. Nest, add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. Add wine (take a sip) and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes, carrots, parsnips, peppers, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley and serve in a pasta bowl!
On a side note, I no longer see stew as punishment. It was also nice to be able to leave the table along with everyone else:)
Happy Entertaining!
