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. 
I love roast potatoes, and the addition of mustard sounds amazing! I would probably throw some garlic cloves in there too — nothing better than roast garlic!
Wow! Does this ever sound and look delicious! Ummmmm! Love roast potatoes and mustard both and I can only imagine how excellent this dish is! I will be trying this! Thanks!
The color on those potatoes is just AMAZING! Looks fabulous!
Roasted potatoes are a go-to winter side dish for me, and I’m always looking for a new recipe. This one is a keeper!
These look delicious! I bet the mustard adds a lot of delicious flavor…yum!
Mmm, these look great! I love roasted potatoes and make a similar version with horseradish mustard and lemon juice and they are so good. Such an easy recipe and a huge crowd pleaser!
There’s a similar recipe on Epicurious that also uses lemon juice and zest. Addictive!
I love ina gartens recipes! Ive made this one before it was amazing!
These look fabulous!
I’ve never been disappointed by an Ina Garten recipe and this one looks wonderfully delicious too.
Yesterday, while I was at work, my cousin stole my iPad and tested to see
if it can survive a 30 foot drop, just so she can be a youtube
sensation. My apple ipad is now broken and she has 83 views.
I know this is totally off topic but I had to share it with someone!
You have made some good points there. I checked on the web for additional information about the
issue and found most individuals will go along with your views on this site.
This may seem completely unimportant (or relevant) but is there any reason the onions didn’t make it to the final plate (picture)? Or maybe I’m just blind…
beantownbaker — September 2nd, 2014 @ 7:30 pm
Great question! I think I just chopped them really small when I made them that time… Who knows, maybe I omitted them. I’ve made this recipe so many times and the onions are great, but sometimes I don’t have any on hand.
What did you serve with the potatoes and onions? I have only one oven so can’t roast at different temps at the same time!