Beef Stew (Aaronson's)
Submitted by fburns
A hearty Dutch oven beef stew with seared chuck, red wine, tomatoes, new potatoes, green beans, peas, and carrots simmered low and slow for two hours. No shortcuts, just real stew.
YIELD
8 servingsPREP
20 minCOOK
120 minREADY
140 minThis is the kind of beef stew that earns a family name.
Chunks of beef chuck get seared hard in a screaming hot Dutch oven, then simmer for two hours with red wine, canned tomatoes, red onions, and a generous amount of garlic.
New potatoes, carrots, green beans, and baby peas fill out the pot, and pinches of basil, thyme, and oregano build an herby backbone without overwhelming the beef.
The broth thickens naturally as it cooks down, getting richer and more concentrated with every stir.
Chef Tips
- Sear the beef in batches so the pan stays hot. Crowding the pot drops the temperature and steams the meat instead of browning it.
- Add the wine while the heat is still high and let it cook for a full minute. This burns off the raw alcohol taste and concentrates the flavor.
- Stir frequently and check the liquid level. If the pot starts drying out, add water half a cup at a time to keep things moving.
- Hold the salt until the very end. The stew concentrates as it cooks, and seasoning too early can leave you with something too salty to fix.
Ingredients
Directions
Heat a large dutch oven until very hot and add the beef cubes.
Sear--when browned all over add the red onions and garlic and sauté for a minute or two with the beef.
Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir and to incorporate the ingredients in the tomatoes.
Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tender, stirring frequently.
Check often to insure that there is liquid in the pot.
If you see it drying out, add some water, ½ cup at a time.
Cook with the pot partially covered for the entire time.
Taste and adjust seasoning with herbs, salt and pepper and enjoy!
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