This stew is so delicious because it’s made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into melt-in-your mouth morsels. A slow finish in the oven gives the stew its rich, robust texture.
HANDS-ON TIME
50 minutes
TOTAL TIME
2½ hours
MAKES
6 to 8 servings
INGREDIENTS
¼ cup all-purpose flour
½ tsp salt
¼ tsp pepper
1.5 kg well-marbled boneless beef blade pot roast, cut in 1-inch (2.5 cm) cubes
3 tbsp butter
1 tbsp vegetable oil
2 ribs celery, diced
1 onion, diced
2 tbsp tomato paste
½ cup dry red wine
450 g mini white potatoes, scrubbed and quartered
3 large carrots, cut in 1½-inch (4 cm) thick chunks (halve bigger pieces)
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
3 cups sodium-reduced beef broth
½ tsp Worcestershire sauce
¾ cup pickled cocktail onions, drained and rinsed
¾ cup frozen peas
DIRECTIONS
In large bowl, whisk flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, transfer to bowl; set aside.
Add remaining butter to pan; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits from bottom of pan, for 2 minutes.
Return beef and any accumulated juices to pan. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally and scraping up any remaining
browned bits from bottom of pan.
Cover and braise in 350°F (180°C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and tip of knife pierces beef with no resistance, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; discard thyme, parsley and bay leaves.
Let stand for 10 minutes before serving.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 498 cal, 40 g pro, 27 g total
fat (11 g sat. fat), 21 g carb, 3 g fibre, 122 mg chol, 780 mg sodium, 731 mg potassium. % RDI: 6% calcium, 35% iron, 74% vit A, 18% vit C, 17% folate.
VARIATIONS
FALL-APART-TENDER BEEF AND MUSHROOM STEW
In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, transfer to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
SLOW COOKER FALL-APART-TENDER BEEF STEW
Toss beef with salt and pepper only, reserving flour. Brown beef and cook celery mixture as directed. Transfer browned beef cubes, celery mixture, potatoes, carrots, thyme, parsley, bay leaves, broth, Worcestershire sauce
and cocktail onions to slow cooker. Cover and cook on low until beef is tender, about 8 hours. Skim any fat from surface; discard thyme, parsley and bay leaves. Whisk reserved flour with ¼ cup water; stir into slow cooker along with peas. Cover; cook on high until thickened, 20 minutes.
