good eats: beef stew

Yesterday was the first day of Spring but it doesn't feel like it in DC.  Today, the high is 39 (!) and next week we're supposed to have snow.  So much for Spring. On the other hand, it's perfect weather for stew.  My husband makes this all winter and it's delectable.  I love his version because it's full of veggies and flavorful. Enjoy!

Beef Stew  


3 tablespoons olive oil

2 lbs. boneless beef ribs cut into 1 inch pieces

4 tablespoons all purpose flour

3 large potatoes

4 large carrots, chopped or 2 cups baby carrots

1 lb. green beans

1 package sliced mushrooms

1 package grape tomatoes

2 stalks of celery, chopped

1 cup frozen peas

1 32 oz. beef broth

2 cups red wine

2 teaspoons each fresh rosemary, thyme, sage and bay leaf

salt and pepper to taste


Preheat oven to 275 degrees.

In a large dutch oven, add 3 tablespoons olive oil.  Salt and pepper beef then dust with 1 tablespoon flour.  Add beef to the pot. Saute until no longer pink, about 6 minutes.  Transfer beef to a bowl.  Add vegetables (except peas) and herbs to pot. Saute for 10 minutes.  Add broth, wine and beef to the pot.  Bring to a boil.  Then reduce to medium-low for 15 minutes.  Then turn off stove and place dutch oven, uncovered, into the oven. Leave in oven 2 hours.  After 2 hours, remove from oven, skim fat (if any) from top of stew.  Add remaining tablespoon of flour mixed with 1 tablespoon of water and stir into the stew.  Add peas.  Put stew back in oven for another hour.  After third hour, stew will be done.  Serve immediately.  




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