Hearty and nourishing, brimful of silken vegetables and tender beef, our savory stew is the perfect one-pot winter meal.
Rustic Beef Stew
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- 1/4 cup all-purpose flour
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 3- to 4-pound beef chuck roast, cut into 2-inch cubes
- 4 tablespoons canola oil
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled plum tomatoes, drained
- 1 (750-ml) bottle dry red wine, such as Cabernet Sauvignon
- 2 cups beef broth
- 4 cloves garlic, smashed
- 12 peeled baby carrots, green tops attached and trimmed
- 4 large parsnips, chopped
- 2 ribs celery, coarsely chopped
- 1 (10-ounce) bag pearl onions, peeled
- 2 cups baby golden potatoes
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 cup steamed sugar snap peas, halved
- Preheat oven to 350°. In a large resealable bag, combine flour, salt, pepper, and beef. Seal bag; shake well.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Divide beef into two batches. Add first batch, and cook until browned on all sides, approximately 4 minutes. Remove beef from pan. Repeat with remaining 2 tablespoons oil and remaining beef. Reduce heat to medium.
- Add tomato paste to pan. Cook, stirring constantly, for 1 minute. Add tomatoes, and using a wooden spoon, break into large pieces. Add wine, broth, beef, and garlic to pot. Bring to a boil over high heat. Boil for 10 minutes.
- Cover, and bake for 1 hour and 15 minutes. Remove from oven, and add carrots, parsnips, celery, onions, and potatoes. Cover, and continue to bake until vegetables and meat are tender, 45 minutes more. Remove from oven, and season with salt and pepper to taste. Stir in thyme and rosemary. Sprinkle top of stew with sugar snap peas. Serve immediately.
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