This tried and true classic Beef Stew from Craig Claiborne makes the perfect meal for a cold winter’s night…which we’re having plenty of right now. Serve it with some crusty bread, a salad and a hearty dry red wine and you’re set. I made it a few weeks and the only adjustment I made was to add a few red potatoes with the carrots (in my mind, it’s just not beef stew without a few potatoes 🙂 I also upped the amount of thyme. Do make sure you use boneless chuck steak…it’s so much more flavorful than other cuts.
Serves 8 | Timing: About 1-1/2 hours
- 4 pounds lean, boneless chuck steak
- ¼ cup olive oil
- Salt and freshly ground pepper to taste
- 1 tablespoon finely chopped garlic
- 2 cups coarsely chopped onions
- 6 tablespoons flour
- 4 cups dry red wine
- 2 cups water
- 4 whole cloves
- 1 bay leaf
- ½ teaspoon thyme
- 6 sprigs parsley, tied in a bundle
- 6 large carrots, about 1 1/2 pounds, trimmed and scraped
1. Cut the meat into two-inch cubes.
2. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
3. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
4. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
5. Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. S erve the stew sprinkled with chopped parsley.