Beef Stew

Name: Beef Stew
Ingredients: 1/2 cup extra virgin olive oil; 1/2 cup unbleached, all-purpose flour; 2 pounds beef stew meat, cut into 5-inch cubes; 1 small onion, peeled and finely chopped; 4 cloves garlic, peeled; Generous pinch dried thyme; Few grinds black pepper; One 28-ounce can tomatoes; One 14-ounce can beef broth, or 2 cups homemade; 1 cup red wine or brewed coffee; 3 medium carrots, peeled and sliced 1/8-inch thick; 4 large thin-skinned potatoes, such as White Rose or Yukon Gold, cut into 1/2-inch cubes; One 10-ounce package frozen peas; Kosher salt

14 ingredients

8 steps

Ingredients

1/2 cup extra virgin olive oil
1/2 cup unbleached, all-purpose flour
2 pounds beef stew meat, cut into 5-inch cubes
1 small onion, peeled and finely chopped
4 cloves garlic, peeled
Generous pinch dried thyme
Few grinds black pepper
One 28-ounce can tomatoes
One 14-ounce can beef broth, or 2 cups homemade
1 cup red wine or brewed coffee
3 medium carrots, peeled and sliced 1/8-inch thick
4 large thin-skinned potatoes, such as White Rose or Yukon Gold, cut into 1/2-inch cubes
One 10-ounce package frozen peas
Kosher salt

Directions

1

In a large stew pot with a heavy base, cook the oil and flour over medium- high heat, stirring constantly, fat 6 to 8 minutes, or until the flour is nicely browned.
2

(If left unstirred for even a moment, the flour may burn; if it does, discard the roux and begin again.)
3

When you have a smooth, evenly browned base with no black specks, stir in the beef.
4

Add the onion, garlic, thyme, pepper, tomatoes, broth, and wine.
5

Bring the liquid to a boil, reduce the heat to medium-low, and cook for 1 hour, stirring from time to time to prevent sticking.
6

Add the carrots, potatoes, and peas and cook for 30 minutes longer, or until the potatoes are tender.
7

Add salt to taste.
8

At this point, the stew may be transported to the beach to be reheated over a charcoal fire or simply allowed to simmer a few minutes longer while the table is set.