Noah Oliphant :: Recipes :: Beef Stew

Savory beef stew great for a rainy day.

Yield: 4
Prep time: 30 Minutes
Cook Time: 2 Hours
Course: Main Dishes

Ingredients:

• 2 Lbs Beef Roast
• 2 Cups Dry Red Wine
• 4 Cups Chicken Stock
• 1/4 Lb Bacon
• 2 Medium Onions Sliced
• 4 Cloves Garlic Minced
• 4 Large Carrots Peeled and Chopped
• 2 Tbps Flour
• 3 Sprigs Fresh Rosemary
• 1 15 oz Can Crushed or Diced Tomatoes
• 2 Tbsp Butter
• 4 Potatoes Cubed
• Salt and Pepper

Instructions:

Preheat your oven to 300F.

Put a heavy dutch oven or heavy pot over medium heat.  Cut the bacon into 1/4 inch strips and add to pot.  Stir often until the bacon fat has rendered and the bacon is starting to brown.  Remove to a large bowl with a slotted spoon.

While the bacon is cooking, cube the beef into inch pieces.  Add half the beef to the pot and do not touch for at least 3 minutes.  You want a good crust.  Stir the pot and continue to cook on another side.  Remove the first batch of beef to your bowl holding the bacon and brown the second half of the beef.  Remove from the pot when done.

Add the onions and carrots.  Season with a little salt and pepper.  If the pot is too dry add some butter.  Once the onions start to turn clear, add the flour and stir to combine.

Add the wine, bring to a boil, and let reduce for 3 or 4 minutes.  Add the chicken stock, tomatoes, and rosemary.  Stir to combine and really scrape the bottom of the pot.  Put all the meat back in, cover and throw it in the oven.

After about 90 minutes, add the potatoes.  Cook for another 45 minutes.

Taste and adjust salt and pepper.