Recipe Station

This Beef Stew Recipe calls for just salt and pepper, but feel free to add some more of your favorite seasonings to boost the flavor. You can even scoop up the rest of the soup with warm, soft bread.

Ingredients To Gather:

• 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

Step By Step Directions To Follow 

1. Whisk together the salt, pepper and ¼ cup of the flour. Trim excess fat off the roast, cut into 1 inch cubes, and toss meat into the flour mixture.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 1/3 of the meat into the pot while shaking off excess flour. Cook until browned all over for 4 to 5 minutes and place in a large bowl. Repeat with the remaining meat in 2 more batches.
3. Add onion, salt, and pepper to the pot and cook for 5 minutes stirring occasionally. Add the tomato paste, stir, and cook until the raw flavor has cooked off for 1 to 2 minutes.
4. Sprinkle in the rest of the flour and cook for another minute. Pour in the wine, stir, and cook until the mixture has thickened, about 3 minutes.
5. Return the meat and its juices to the pot. Add the broth, bay leaves, and thyme, stir. Increase the heat to high to bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
6. Cut carrots, celery, and potatoes into large dices. Stir into pot, cover with a tightfitting lid, and simmer, until the vegetables and meat are knife tender, about 1 hour more.
7. Discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes.

Finished!

You'll be so impressed with the difference it makes cooking the vegetables a little later that you'll never want to go back to your old way. So, say goodbye to those overcooked, mushy, and tasteless beef stew days and hello to the new and improved stew. Your family and friends will wonder what your secret is!

Article Source: Food