Classic Beef Stew

Ingredients

  • 1 lb Beef Short Ribs, trimmed and cut into 1-1/2 inch pieces
  • Salt
  • Pepper
  • Vegetable Oil
  • Onion, chopped fine
  • Garlic, minced
  • Tomato Paste
  • Thyme, minced
  • 1 tbsp All-purpose Flour
  • Dry Red Wine
  • 1-1/2 cup Beef Broth
  • Bay Leaf
  • Yukon Gold Potatoes, cut into 3/4 inch pieces
  • Carrots, peeled and sliced 3/4 inch thick
  • Frozen Peas
  • Parsley, minced

Steps

  1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat oil in medium ovensafe saucepan over medium-high heat until just smoking. Brown beef on all sides, about 8 minutes, transfer to bowl.
  2. Add onion to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
  3. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in broth, bay leaf, and browned beef along with any accumulated juices and bring to a simmer. Cover, transfer saucepan to oven, and cook for 1 hour.
  4. Stir in potatoes and carrots and continue to cook in oven, covered, until beef and vegetables are tender, 1-1/2 to 2 hours.
  5. Discard bay leaf. Using large spoon, skim excess fat from surface of stew. Stir in peas and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen