Easy Beef Stew
- 1/4 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (3-pound) boneless chuck roast
- 3 tablespoons vegetable oil
- 1 medium yellow onion, large dice
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups (1 quart) low-sodium beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 3 medium carrots
- 3 medium celery stalks
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
- 1 cup frozen peas
- Produce
- Bay leaves (2)
- Carrots, medium (3)
- Celery stalks, medium (3)
- Peas, frozen (1 cup)
- Thyme, fresh sprigs (4)
- Yellow onion, medium large (1)
- Yukon gold potatoes (about 1 1/2 pounds), medium (4)
- Meat
- (3-pound) boneless chuck, boneless roast (1)
- Canned Goods
- Beef broth, low-sodium (4 cups)
- Tomato paste (2 tablespoons)
- Cooking & Baking
- All-purpose flour (5/16 cup)
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (2 teaspoons)
- Vegetable oil (3 tablespoons)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 5, 2012 (11 months ago).
169 people saved this recipe.
