4 large garlic cloves, smashed and peeled (not minced)
1 T. tomato paste
1/2 cup flour
2 and 1/2 cups red wine (optional)
2 and 1/2 cups beef stock - 5 if not using wine
1 lb shallots, peeled and left whole (or pearl onions)
2 bay leaves
4 sprigs fresh thyme
1 and 1/2 lbs baby white potatoes, unpeeled
Instructions
Preheat oven to 350 degrees. Season meat with salt & pepper. In a dutch oven or large saucepan, heat oil over medium-high heat. Working in batches, cook the meat chunks till all sides are brown. Transfer to platter.
To the same pan, add carrots and celery and saute until translucent, about 5-8 minutes. Add garlic, and saute an additional 1-2 minutes. Return meat to the pan, along with any drippings and add tomato paste. Sprinkle flour over mixture, and stir to combine. Add the wine, stir, and scrape bottom of the pan. Cook 3-5 minutes, until mixture starts to thicken. Add beef stock, shallots and bay leaves; stir, and bring to a boil. Add thyme. Cover and transfer to preheated oven. Bake 2 hours. Add potatoes for last 45 minutes of cooking. Remove thyme, garlic and bay leaves before serving.
Originally Submitted
3/2/2017
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