4 Edwards and Sons Not Beef Bouillon, 8 cups water SEE NOTE
4 Tbs tomato paste
3 tsp kosher salt
3 Tbs olive oil
2 cup red wine not red wine vinegar
1/2 cup King Arthur Measure for Measure GF Flour
1 tsp black pepper, or more to taste
Instructions
NOTES- The last couple of times Mom & Ashley made this recipe it
seemed like too much water, reduce by 2 cups. I recommended non
stick soup pot. The flour tends to stick in the
pan
when you brown the meat, this is the desired effect. You will
scrape
the browned bits of flour back into the soup when you add the
liquids
in. Ashley make sure not to make your pot too hot, this means
you, learn what medium is on yourjanky stove girlfriend. Buy
yourself a new pot too. Amazon delivers ya know, Mom recommends
All Clad it doesn't have bad materials in it so you won't die from
eating healthy. I love you.
Place 1/4 cup of the flour and the measured salt and pepper in a
large bowl and whisk to combine; set aside. Trim the roast of
excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place
the meat in the flour mixture and toss to coat; set aside. Heat
the oil in a large, heavy-bottomed pot or Dutch oven over medium
heat until shimmering. Shake off the excess flour from about one-
third of the meat and add it to the pot. Cook, stirring rarely,
until browned all over, about 4 to 5 minutes. Remove to a large
bowl. Repeat
with the remaining meat in 2 more batches; set aside. Add the
onion to the pot and season with salt and pepper. Cook, stirring
occasionally, until softened and just starting to brown, about 5
minutes. Add the tomato paste, stir to coat the onion, and cook
until the raw flavor has cooked off, about 1 to 2 minutes.
Sprinkle in the remaining tablespoon of flour and cook, stirring
occasionally, until the raw flavor has cooked off, about 1 minute.
Pour in the wine, scrape up any browned bits from the bottom of
the
pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot.
Add the broth, bay leaves, and thyme and stir to combine. Increase
the heat to high and bring to a boil. Immediately reduce the heat
to low and simmer uncovered for 1 hour.
Cut the carrots, celery, and potatoes into large dice and add them
to
the pot (peel the carrots and potatoes first, if desired). Stir to
combine, cover with a tight fitting lid, and simmer, stirring
occasionally, until the vegetables and meat are knife tender,
about 1
hour more. Remove and discard the bay leaves and thyme stems. Stir
in the peas and simmer uncovered until warmed through, about 5
minutes. Taste and season with salt and pepper as needed.
Originally Submitted
1/3/2019
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