by Food Blogga
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my 35 recipes »
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Food Blogga's Notes:
Expand3 tablespoons olive oil Ask a question about this ingredient
2 pounds top round or chuck steak, cut into 1/2-inch cubes Ask a question about this ingredient
1/4 cup all-purpose flour, seasoned with a little salt and pepper Ask a question about this ingredient
1 large yellow onion, diced Ask a question about this ingredient
1 1/2 cup red wine Ask a question about this ingredient
3 cups beef broth Ask a question about this ingredient
1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes Ask a question about this ingredient
3 carrots, peeled and sliced Ask a question about this ingredient
1/2 cup chopped flat-leaf parsley Ask a question about this ingredient
2 teaspoons fresh thyme or 1 teaspoon dried Ask a question about this ingredient
salt and black pepper, to taste Ask a question about this ingredient
In a large, deep pot, heat olive oil. Dredge meat in seasoned flour. Place in hot oil until browned, about 5 minutes (don’t overcrowd meat or it’ll steam). Transfer browned meat to a bowl. In same pot, add chopped onion and brown for 3-5 minutes. Deglaze the pot with the wine. (Pour wine in the hot pot and use a wooden spoon to scrape the brown bits from the bottom of the pot.) Add meat back to the pot. Cover the pot, and cook on low for 25-30 minutes. Add broth, potatoes, and carrots. Cook covered, on low heat until meat is very tender, about 1 hour, stirring occasionally. Add more broth if necessary. When meat is cooked, stir in herbs, salt, and pepper. Add fresh parsley before serving.
Ask a question about this stepThis one looks right up my alley. Look forward to trying it!
Great minds...I made beef stew for dinner tonight, too--almost exactly the same recipe.
Yummmm. And so good on a cold, wet night like tonight. I make my stew exactly like this, except I put four or five thyme branches in with the meat when it goes back in after you've deglazed. I also add a couple of bay leaves. (I'm utterly incapable of preparing without a few bay leaves any stew or soup that is hearty and includes the flavors in this recipe.) If I have some on hand, I also would finely chop a fistful of the dark green leaves from my Farmers' Market celery, to add as well. The thyme and celery leaves melt into the liquid, giving it a boost of flavor. I would add some more fresh thyme at the end, too. Love this!! ;o)
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
First - the picture you posted looks amazing...I am wishing I could stick my fork into my laptop and take a bite! Second - love the recipe...I will definitely try it!