1 ½ cups red wine (like a Cotes du Rhone, Merlot or Pinot Noir)
3 cups homemade beef broth or canned low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme leaves
8-9 small red potatoes,(about 2 pounds) peeled and halved
4-6 large carrots, (about 1 ½ pounds) peeled and sliced 1/4-inch thick
1 ½ cups frozen peas (6 ounces), thawed
¼ cup minced fresh parsley leaves
The method
Directions
01
Heat oven to 300 degrees. Pat the beef dry with paper towels and place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 1 tablespoon of the oil over medium-high heat in large nonreactive soup kettle; add 1/2 beef to kettle. Let meat sear in pan without moving for 2 minutes and then brown meat on all sides, about 3-5 more minutes per batch, adding remaining tablespoon of oil as needed. Remove meat and set aside.
02
Add 1 T oil to now empty pot and add onions and 1/4 tsp salt; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and tomato paste; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
03
Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)
04
Add peas and allow to stand for 5 minutes. Stir in parsley, adjust seasonings to taste, and serve.
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Fold in half along dotted line, blank sides facing in
Cook Like James
Best Traditional Beef Stew
Prep
Cook
Yield
Ingredients
3 pounds stew beef
1 ½ teaspoons table salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarse (about 2 cups)
3 medium cloves garlic, minced
4 ½ tablespoons unbleached all-purpose flour
1 tablespoon tomato paste
1 ½ cups red wine (like a Cotes du Rhone, Merlot or Pinot Noir)
3 cups homemade beef broth or canned low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme leaves
8-9 small red potatoes,(about 2 pounds) peeled and halved
4-6 large carrots, (about 1 ½ pounds) peeled and sliced 1/4-inch thick
1 ½ cups frozen peas (6 ounces), thawed
¼ cup minced fresh parsley leaves
Cook Like James · The method
Directions
1
Heat oven to 300 degrees. Pat the beef dry with paper towels and place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 1 tablespoon of the oil over medium-high heat in large nonreactive soup kettle; add 1/2 beef to kettle. Let meat sear in pan without moving for 2 minutes and then brown meat on all sides, about 3-5 more minutes per batch, adding remaining tablespoon of oil as needed. Remove meat and set aside.
2
Add 1 T oil to now empty pot and add onions and 1/4 tsp salt; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and tomato paste; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
3
Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)
4
Add peas and allow to stand for 5 minutes. Stir in parsley, adjust seasonings to taste, and serve.
Cook Like James
Best Traditional Beef Stew
Prep
Cook
Yield
Ingredients
3 pounds stew beef
1 ½ teaspoons table salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarse (about 2 cups)
3 medium cloves garlic, minced
4 ½ tablespoons unbleached all-purpose flour
1 tablespoon tomato paste
1 ½ cups red wine (like a Cotes du Rhone, Merlot or Pinot Noir)
3 cups homemade beef broth or canned low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme leaves
8-9 small red potatoes,(about 2 pounds) peeled and halved
4-6 large carrots, (about 1 ½ pounds) peeled and sliced 1/4-inch thick
1 ½ cups frozen peas (6 ounces), thawed
¼ cup minced fresh parsley leaves
Directions
1
Heat oven to 300 degrees. Pat the beef dry with paper towels and place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 1 tablespoon of the oil over medium-high heat in large nonreactive soup kettle; add 1/2 beef to kettle. Let meat sear in pan without moving for 2 minutes and then brown meat on all sides, about 3-5 more minutes per batch, adding remaining tablespoon of oil as needed. Remove meat and set aside.
2
Add 1 T oil to now empty pot and add onions and 1/4 tsp salt; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and tomato paste; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
3
Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)
4
Add peas and allow to stand for 5 minutes. Stir in parsley, adjust seasonings to taste, and serve.
