Sunday Beef Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1/2 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 4 cloves garlic chopped
- 1 large yellow onion chopped
- 3 sprigs thyme
- 2 tablespoons olive oil divided use
- 1/4 cup chopped parsley for garnish
- 2 1/2 pounds boneless beef chuck trimmed of fat and cut into
- 1 1/2- inch pieces
- 1 pound cremini mushrooms large ones halved or quartered
- 1/2 cup red wine (i used francis ford coppola winery diamo
- 2 1/2 cups reduced sodium beef stock
- 12 ounces baby rainbow carrots or 3 cups sliced carrots
- 2 cups frozen peeled pearl onions
- Carbohydrate 7.4894688726179 g
- Cholesterol 93.5534263125 mg
- Fat 25.7495030506152 g
- Fiber 1.19572425831809 g
- Protein 29.5262805413072 g
- Saturated Fat 10.3269374053664 g
- Serving Size 1 1 Serving (268g)
- Sodium 95.8298145414803 mg
- Sugar 6.29374461429981 g
- Trans Fat 3.43362264598272 g
- Calories 382 calories
Preheat oven to 325°F.Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil and sear it on both sides until browned, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef.Add the onion, garlic and mushrooms to the pot and cook a few minutes until softened. Stir in the tomato paste. Add the beef and its juices back to the pot along with the flour. Stir to combine well. Add the wine, scraping up any brown bits from the bottom of the pot. Add the beef stock, thyme and bay leaf. Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven.Bake for 2 hours until the beef is just tender. Remove the pot from the oven and stir in the carrots and onions. Cover and return the pot to the oven for another hour until the vegetables are cooked through. Adjust seasoning with salt and pepper to taste. Garnish with parsley before serving.
