Peppery Beef Stew
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.
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!
Notes
Adapted from Cooking Light, October 2018, Pg 74