A Perfect Day for Stew


Much of the country is dealing with temperatures lower than we’ve seen in a couple decades.  It’s no different here.  As I write this it’s –8 degrees with a wind chill of –33.  Ridiculous!

Today was one of the days I was thankful I worked from home.  Other than some trips to take the dog out, I stayed inside all day.  There will be more of the same tomorrow. Another reason I love working from home is if (and that’s a big IF) I have the ingredients for dinner, I can get a head start on it and continue to work while it cooks.

I love a classic beef stew.  It’s the perfect cold weather comfort food.  I make it only about once a year since my husband isn’t much of a fan.  It’s too much to eat myself.  I freeze the leftovers in one or two serving portions and eat them throughout the winter months.  I’ve tried a few recipes in the slow cooker and they were…fine.  This one, however, had my non-stew-eating husband go back for seconds.  Everyone should have a foolproof stew recipe. I think I found mine.

Of course it’s from my always-the-first-stop cookbook, America’s Test Kitchen Family Cookbook.  I also found another highly reviewed stew recipe of theirs online but it requires some ingredients that I didn’t have (I was not going out in the cold to grocery shop!)and had a couple more steps. Sounds really good – maybe next time.  Doesn’t matter – I thought this was delicious.  It absolutely hit the spot and will be fantastic warmed up tomorrow.

The recipe is below. A couple notes:

  • This takes about 3 hours.  It’s only about 45 minutes of hands on work but it’s not something you can whip up when you get home from work unless you eat really late.
  • Make sure you really brown the meat.  Here’s a link where ATK talks about browning the meat and gives the other stew recipe I mentioned above.
  • I used more potatoes and peas.  No reason, I like them.  Just FYI as you look at the pictures.

Beef Stew from The America’s Test Kitchen Family Cookbook

  • 1 3lb boneless beef chuck roast (mine was called a chuck eye roast), trimmed and cut into 1 1/2 inch cubes
  • salt and pepper
  • 3 tablespoons vegetable oil ( I definitely used more)
  • 2 onions, minced
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 2 cups low sodium chicken broth
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1 1/2 pounds red potatoes, scrubbed and cut into 1 1/2 inch chunks (I probably used a little over 2 pounds)
  • 4 carrots, sliced thin
  • 1 cup frozen peas (I used 1 1/2 cups)

Adjust an oven rack to the lower-middle position and pre-heat oven to 300 degrees.  Pat the beef dry with paper towels, then season with salt and pepper.

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking.  Brown half of the meat (see link above), about 10 minutes, then transfer to a plate.  Add 1 more tablespoon of oil and brown the rest of the meat and transfer to a plate.

Add the remaining tablespoon of oil to the empty pot and turn to medium heat.  When oil is shimmering, add the onions and cook until softened, about 5 minutes.  Stir in the tomato paste and garlic and cook for 30 seconds.  Add the flour and cook for 1 minute.

Slowly stir in the wine, scraping up the browned bits.  Stir in the broth, thyme, bay leaves, and browned beef, along with accumulated juices.

Bring to a simmer, cover and transfer the pot to the pre-heated oven.  Cook for 1 hour.

Stir in the potatoes and carrots.  Cover and continue to cook in the oven until the beef is tender, about 1 hour. Since I added extra potatoes and they were cut pretty big, I added another 10 mins.

Remove from the oven and stir in the frozen peas.  Remove bay leaves.  Let stand off the heat for 5 minutes.  Season with salt and pepper to taste.


We ate it with crusty bread and it was perfect for this cold winter evening.

Look at these two yahoos.  I was trying to get a couple shots before eating.  No matter the angle, one of them is there to photobomb.

stew photobomb


About girlguydogcat

Living in the midwest, wife to a fantastic husband, mom/servant to two cats and a dog.

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