Thursday, October 20, 2011

In the Kitchen With Jason: Classic Beef Stew

  • 3 Tbsp EVOO
  • 4 lbs. boneless beef chuck roast, cut into 1-inch cubes
  • 1 1/2 Cups diced onion
  • 6 cloves garlic, smashed
  • 2 Tbsp flour
  • 2 Tbsp tomato paste
  • 1 Cup water
  • 4 Cups beef broth (divided)
  • Rosemary
  • 2 bay leaves
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. carrots, peeled and cut
  • 1 bag (16 oz) frozen pearl onions
  • 1 cup celery, chopped
  • 1 lb. cooked potatoes, chopped
  • 2 cups frozen green peas
  • Heat a large pot over medium-high heat.
  • Add EVOO to pot.
  • Brown the beef in batches, 6 minutes per batch, and set the beef to the side.
  • Reduce heat to medium.
  • Add onion and garlic to the pot and cook for 5 minutes.
  • Stir in flour, tomato paste, water, and 1 cup beef broth.
  • Cook for 3 minutes, stirring constantly.
  • Return beef to pot.
  • Add remaining broth, rosemary, and bay leaves to the pot.
  • Bring the pot to a boil, cover, reduce heat to low, and simmer for 2 hours.
  • Add parsnips, carrots, pearl onions, and celery to the pot.
  • Cook for another 45 minutes.
  • Stir in potatoes and peas.
  • Remove from heat and let sit for 5 minutes.
  • Discard bay leaves.
This recipe was found in the Comfort Food magazine, which had got it from Redbook magazine. Have you ever noticed that the majority of our magazines get their recipes from other magazines? But regardless, this was the first, and one of the best, magazines we purchased.

This beef stew is so tasty and well worth the prep time. It easily makes at least 8 hefty servings.

Please enjoy!

-Chef Jason


Gramma Pat said...

Hey, you two, this is soooo cool! That beef stew looks so yummy, I can smell it way over here! Hope you had a great birthday, Jess, and thanks for sharing this. xoxo

Jess and Jason said...

Thanks, Gma! Glad to have you here :) Stay warm!!!