Beef Stew
I cannot believe how fast the year has FLOWN by. I know we all say it all the time, but seriously, it’s less than 3 weeks until Christmas. It feels like summer just ended… One things I’ve been fun having to do this year is participate in Secret Recipe Club. As you remember, this club is a group of bloggers who draw the name of another blogger out of a hat. Then you make something from that blog and everyone posts about it on the same day.
The group has gotten so big that there are actually 4 sub-groups so there are people revealing their SRC post every Monday of the month. Every month I’ve been introduced to a new blog that I had never heard of before, so it’s been a lot of fun. This month, my assignment was Cookbook of Trial and Error.
Since the weather started turning cooler I was craving some comfort food. This beef stew absolutely hit the spot. I made a few changes from the original recipe based on what we had in the house and our personal preferences. I also double the recipe so that we would have leftovers to take in our lunches.
I’ve never made beef stew before and I’m so glad to have found this recipe. It smelled amazing while it was cooking and tasted even better.
Two Years Ago: M&M Surprise Cookies
Three Years Ago: Cinnamon Pork with Sweet Potatoes
Beef Stew
Yield: Serves 8
Ingredients:
3 lbs chuck roast, cut into 1 1/2 inch pieces
4 tbsp olive oil
1 1/2 cup dry red wine
2 medium yellow onions, roughly chopped
6 garlic cloves
1/4 cup flour
1 cup chicken broth
2 bay leaf
2 sprigs of thyme
1 1/2 lb small new potatoes, quartered
16 oz baby Bella mushrooms, cut in half
1 lb carrots, peeled and chopped
salt and pepper
Directions:
Pat the beef dry with paper towels and season generously with salt and pepper.
Heat a Dutch oven on high heat for 2 minutes, until hot, add 2 Tbsp of olive oil and the beef. Lower the heat to medium high and cook the beef for 3-4 minutes, turn the beef and cook for 5 more minutes.
Add 1/2 cup of wine and cook for 5 more minutes. Transfer the beef to a bowl. Sprinkle the flour over the beef and toss to coat. Pour any liquid into a measuring cup and reserve for use later.
Add 2 Tbsp olive oil, the onions and a pinch of salt to the Dutch oven and cook over medium heat for about 5 minutes until the onions become translucent. Add the garlic, stir and cook for about 30 seconds. Add the reserved liquid, 1 cup wine, 1 cup chicken broth. You should add a total of 3 1/2 cups of liquid. If you did not have 1 1/2 cups reserved, add more wine or broth. Add the bay leaf and the thyme, scrape the edges of the pan and bring to a simmer.
Add the meat back to the pot, and when it comes to the simmer again, cover the pot with the lid and place in an oven preheated to 375F. Cook for an hour.
While the meat is cooking, chop the vegetables. After an hour, add the vegetables to the pot. If needed, add more wine or broth (a cup or two should be good). Taste and adjust the seasoning and place in the oven for 1 more hour to cook.
Recipe adapted from Cookbook of Trial and Error, originally from Big Bowl of Love
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
You are one lucky girl because that is an AWESOME anniversary gift! I only got a Le Creuset Dutch oven this past fall and I’ve mostly roasted with it with the cover off but I am totally going to get a replacement knob. Thanks for the tip!
My family would love this. When meat is cooked for that long in juice and seasoning the flavor is always incredible. Thanks for the recipe!
What a perfect virgin use for your new Dutch oven! I love the addition of more vegetables too – what a great way to make this isn’t a one-dish balanced meal.
That looks perfect for this weather! I always use my cover with the black knob, and nothing bad has ever happened to it. I do wonder though if I’ve ever come across a recipe that requires me to cook something covered at a higher temp that 375 (I’m thinking it’s not likely). Such a great gift!
I want to get a dutch oven just for something like this! What a wonderful anniversary gift! The beef looks melt-in-your mouth, and with a sauce made out of cabernet? To die for! Looks wonderful!
Megan – I’ve seen a recipe for a nearly-no-knead bread that bakes at 450. But other than that, most things are cooked low and slow.
First off congrats on the anniversary milestone! This looks delicious. I’m bookmarking it now, since this definitely a recipe my family will love.
what an awesome gift!! happy anniversary 🙂 i got a stainless steel knob, but haven’t yet exchanged it… what a great recipe, and i can just imagine how succulent that meat was!
Very good!!! Very very good!!! Hugs, ciao Flavia
I’m definitely ordering the replacement knob for mine as well. Great idea. This dish looks perfect for the cold weekend we’re about to have!
Your pictures are absolutely amazing. Seriously amazing. I want to lick my computer screen.
Happy Anniversary! Congrats on a fantastic gift!! I only acquired my first Le Creuset oven last May. I’m addicted! I have several pieces (which you can see on my blog). I LOVE the way they cook. I have a friend who was trying so hard to convince me to buy one. I got a great sale at the Outlet! I rarely use my stainless pots and pans any more. I now have two different kinds of skillets, too. I absolutely love them!
I have several recipes on my blog which I have cooked in my ovens. I cook my chili for four hours. The first time I made it my husband said it was the best chili I had ever made (we’ve been married 23 years! I also cooked Pioneer Woman’s pot roast with rosemary in it (also listed on my blog)… it was AWESOME!
If you ever get anything on your enameled pot that you can get off… try Bar Keeper’s Friend. I wrote Le Creuset and they told me that its OK to use it. 😉
I love all your recipes and can’t wait to see what you create in your new oven!
Stef at TooMuchToDoSoLittleTime.com
This looks great! I love my Le Creuset….it’s the best! You made a great dish to break it in…yum!
Oh man that looks TASTY! And such a great anniversary gift!
Awesome, wonderful gift. I just won my first Le Creuset french oven and like you pondered what to make with it! Thanks for the idea of the stainless steel knob.
A tip on that replacement knob: just go to a hardware store and buy a stainless steel kitchen cabinet knob along with a washer and bolt to fit. Bring the lid with you to the store to check the fit. This is MUCH less expensive than a “Le Creuset” knob and works great.
This sounds absolutely perfect for a cold winter night. And with temps in the teens this week, I am definitely adding this to the list!
Your mom is way thoughtful for getting you guys that for your anniversary! I absolutely adore my dutch oven and bring it out every chance I get! I may have to bring it out fairly soon to try this beef because it sounds absolutely delicious!
What a wonderful gift! And so great that you’ll put it to good use. Happy anniversary 🙂
absolutely delicious !!!! i wish i could grab some !!
I keep coming back to this recipe! I just made it tonight for the in-laws and I think they might let me stay in the family. ALWAYS delicious 🙂
beantownbaker — January 12th, 2014 @ 2:54 pm
Isn’t it delicious? Especially in this cold weather. Glad you guy enjoy it.