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Beef Stew

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Here is a beef stew as standard and delicious as they come, a recipe I rejigger constantly to match what's available in the market or refrigerator. The only constants are the beef and the use of flour as a thickening agent. You don't need to use the flour. Some people don't like what it does to the gravy. But you must use the chuck. Taken from the cow's shoulder, it melts beautifully in the wine and stock. Those who like the qualities brought to the stew by red wine should reserve a half glass to stir into it at the end of the cooking process, which adds a bright, acidic note to the meal. As for those who like peas in their stew? Add a cup or two along with the Worcestershire sauce, and let them heat in the gravy. Make this stew your own."

List of Ingredients

â—¦ 4 pounds boneless beef chuck
â—¦ Kosher salt and freshly ground black pepper
â—¦ ¼ cup olive oil
â—¦ 2 cloves garlic, peeled and finely chopped
â—¦ 2 medium yellow onions, peeled and diced
â—¦ 2 celery stalks, trimmed and chopped
â—¦ 6 tablespoons all-purpose flour
â—¦ 4 cups dry red wine
â—¦ 2 cups chicken stock, ideally homemade, or low-sodium if store-bought
â—¦ 3 whole cloves
â—¦ 1 bay leaf
â—¦ 1 fresh thyme sprig (or ½ teaspoon dried)
â—¦ 6 fresh flat-leaf parsley sprigs, plus chopped parsley for serving
â—¦ 6 large carrots, about 1 ½ pounds, trimmed and cut into 1-inch lengths
â—¦ 6 new potatoes, cut into quarters
â—¦ 1 tablespoon Worcestershire sauce


Recipe

Cut the meat into 2-inch cubes. Season to taste with salt and pepper.

Heat the oil in a large, deep skillet or Dutch oven set over medium-high heat. When the oil shimmers, add the beef cubes in batches, and cook, turning often, until they are well browned all over, about 10 minutes. Set the browned pieces aside in a medium bowl.

Lower the heat to medium. Add the garlic, onions, and celery, and cook, stirring occasionally, for another 10 minutes, until the onions have started to turn translucent. Return the meat to the pan, sprinkle with the flour, and stir to coat the meat evenly. Cook for an additional 5 minutes.

Add the wine and stir until the mixture boils and thickens. Stir in the stock (or water, if you don't have any stock). Add the cloves, bay leaf, thyme, and parsley. Cover the pot and simmer for 1 hour.

Add the carrots and potatoes to the beef. Cover and continue cooking for 30 minutes, or until the vegetables are tender. Add the Worcestershire, stir, and taste, adjusting the seasonings as needed. Fish out the bay leaf and thyme and parsley sprigs. Serve, sprinkled with chopped parsley.