Want to know what we love about this Beef Stew recipe from Gaby Dalkin of Whatsgabycooking.com? It makes great leftovers that freeze and thaw effortlessly, and cooks in one pot (which means minimal clean up). Serve it with a crusty piece of bread, and voila, you've got yourself a hearty and fully balanced meal that will warm you up, without having to turn up the heat!
Beef Stew
Ingredients
4 pounds boneless chuck roast
5 ounces Pancetta
1 large onion, chopped
4 cloves garlic, diced
2 stalk celery, diced
1/2 cup flour
2 tablespoons sweet paprika
6 sprigs fresh thyme
3 bay leaves
salt and pepper
1 bottle red wine, I prefer Merlot
4 cups beef broth plus water to cover
1 can crush tomatoes
1/2 pound potatoes, roughly chopped
2 medium carrots, chopped
canola oil for cooking
Preparation
Heat a large, heavy bottomed dutch oven over medium heat. Chop pancetta and add to pot. Once browned, remove with a slotted spoon leaving fat in pot.
Mix flour and paprika in a medium bowl. Dredge a few pieces of roast in flour mixture. Coat all sides and shake off excess. Working in batches, place in the pot and brown on all sides. Remove browned meat to a bowl and set aside. In the same pot add another drizzle of oil and sauté the onions until translucent. Add celery and garlic and sautee for a few minutes longer. Throw the beef back into the pot along with any collected juices in the bowl. Add thyme, bay leaves, bottle of wine, 2 teaspoons of salt, crushed tomatoes and enough beef broth to cover the meat, adding water if necessary. Cover and let simmer for 2 hours. Add pancetta, potatoes and carrots. Let simmer another 40 minutes, or until vegetables are tender. Pick out bay leaves and thyme stems, discard. Taste and add more salt, if needed. Serve with crusty bread.
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