It’s fall and we know what that means: soup, stews and all things warm. Living in San Diego it’s kind of odd because it’s always nice and warm, so we don’t get that season, but I love it anyways. I love stews but they always hit so heavy, so instead of the super heavy starch, I went with a little lighter of an option: root veggies.
Stews sometimes can get a bit boring, so to kick this up I used pepper. This Peppery Beef Stew heats your mouth and fills your stomach without you feeling like you need to hit the couch right away. This is one of those good old set-it-and-forget-it recipes that lets you get your life on while cooking an amazing dinner.
Single pot meals are a treat in the fall because you usually have so much going on that you need simplicity, and this is just it. You don’t cut the beef into chunks on this one, you leave it whole, so the beef is super juicy and fun to break apart. You get to be creative with your vegetables and add those frozen pearl onions in (who doesn’t love those little buggers).
Shopping for this keeps you on the outside of the grocery store so no need to go into those heavy carb aisles and this way you know you are behaving. We love fall but we don’t want to add on those winter pounds while still enjoying ourselves, this is a great way to have fun, eat hearty and not have to buy new pants!
Peppery Beef Stew
Equipment
- 6 Quart Dutch Over
Ingredients
- 1 tbsp olive oil
- 2.5 lb chuck roast
- 1.5 tbsp Black Pepper
- 1.5 tsp Kosher salt
- 8 cloves garlic (chopped)
- 1 cup dry red wine
- 2 cups beef stock
- 3 tbsp all-purpose flour
- 2 tbsp good tomato paste
- 5 thyme sprigs
- 2 bay leaves
- 1 lb turnips (cubed)
- 1 lb carrots (peeled and cut into 2 inch pieces)
- 1.5 lb celery root (peeled and cubed)
- 8 oz frozen pearl onions
- 1 cup water
Instructions
- Take steak out of fridge and get to room temperature (about 30 minutes).2.5 lb chuck roast
- Sprinkle heavy with salt and pepper.
- Preheat oven to 350° F.
- Heat dutch oven on medium high with the olive oil in it.1 tbsp olive oil
- When hot, add steak and brown both sides (about 5 minutes on both sides). When done, set aside.
- Add garlic to the pan and cook while stirring for 1 minute (lightly brown).8 cloves garlic
- Add the 1 cup of wine and cook until reduced by half, about 5 minutes.1 cup dry red wine
- Whisk stock and flour in a separate bowl and add to pot with wine. Stir until thick.3 tbsp all-purpose flour, 2 cups beef stock
- Add tomato paste, thyme sprigs, bay leaves, salt, pepper and roast. Cover and bake for 1 hour and 30 minutes.1.5 tbsp Black Pepper, 2 tbsp good tomato paste, 5 thyme sprigs, 2 bay leaves, 1.5 tsp Kosher salt
- Remove from oven, add vegetables and water, stir lightly. Cover and put back in the oven for 1 hour.1 lb turnips, 1 lb carrots, 1.5 lb celery root, 8 oz frozen pearl onions, 1 cup water
- Shred the meat, discard the thyme sprigs and bay leaf, and enjoy!
