Beef Stew

Magazine purge, #9! I think this is the last one for today, but don’t hold me to it. This one is from Rachael Ray’s Alphabet Stew, April 2013. I am skipping the letters cut out of puff pastry, we’ll use a loaf of fresh, crusty bread instead.

I like this one as it is kid friendly to make. My boys have been wanting to help more in the kitchen, and this is one we can make together. They can help stir and add ingredients. Will be trying this for sure.

Ingredients

  • 1 tablespoon EVOO (extra virgin olive oil)
  • 3 pounds beef chuck cubes
  • 2 small onions, finely chopped
  • 3 tablespoons flour
  • 2 cups beef broth [I’ll probably use veggie broth, we just prefer the taste]
  • 1 tablespoon tomato paste or ketchup
  • 4 carrots, peeled and cut on an angle into 1-inch pieces
  • 1½ cups thawed frozen peas [I don’t like peas, so I’ll sub frozen corn]
  • Fresh, crusty bread

Directions

  1. Preheat the oven to 325°. In a dutch oven or large pot, heat 2 teaspoons EVOO over medium heat for 1 minute
  2. Pat the meat dry. Working in 3 batches, cook the meat, without moving it, until browned, 2 minutes. Turn the meat and sear all over, 2 minutes per side; transfer to a plate.
  3. Add the remaining 1 teaspoon of EVOO to the pot. Add the onions and cook, stirring, over medium heat, until golden, about 5 minutes.
  4. Mix in the flour and cook, stirring, for 2 minutes (the mixture will be dry). Stir in the broth ½ cup at a time. SImmer, stirring, until the mixture thickens. Add the tomato paste.
  5. Put the meat back in the pot; add the juices from the plate. Cover and bake, stirring once, for 1 hour 45 minutes.
  6. Add the carrots; cover and keep baking until the carrots are tender, 20 minutes. Remove the stew from the oven, let rest 10 or 15 minutes.
  7. Stir the peas [corn!] into the stew. Serve with fresh bread.
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