Beef and Carrot Stew

Yield: 4 – 6 servings 

 

Ingredients:

3 tablespoons flour

¼ teaspoon freshly coarsely ground or cracked pepper

1 pound beef stewing meat, trimmed of fat and cut into bite-sized cubes

1 tablespoon grapeseed oil, divided

1 tablespoon red wine vinegar

4 cups beef broth

2 tablespoons unsalted butter

2 tablespoons flour

2 bay leaves

1 teaspoon minced or crushed garlic

2 cups onion, peeled and roughly chopped

1/2 teaspoons salt

2 1/2 cups medium carrots of various colors, peeled and cut into 1/2” thick sticks, then cut into bite-sized chunks by cutting the sticks on the diagonal.

1 cup peeled and cubed baking potatoes

 

Garnish

Snipped parsley

 

 

 

Preparation:

 

Preheat oven to 275°f.

 

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 2 teaspoons of the oil in a large cast iron skillet.

 

Add the beef a few pieces at a time; do not overcrowd.

 

Fry, turning the pieces with tongs until the beef is browned on all sides, about 5 minutes per batch; add more oil, if needed, between batches.

 

Heat the broth and vinegar to a simmer in a saucepan.

 

Remove the beef from the skillet and place in a dutch oven or large oven-proof casserole.

 

Melt the butter in the cast iron skillet.

 

Add the flour and whisk until the flour becomes golden in color.

 

Add the vinegar and simmering broth. Whisk until the flour mixture is thoroughly incorporated and the gravy is smooth.

 

Add garlic and whisk to distribute throughout the gravy.

 

Pour gravy over the meat.

 

Cover and place in the oven for an hour.

 

Heat the skillet over medium heat. When hot, add 1 teaspoon grapeseed oil.

 

When the oil shimmers, add the onions and carrots. Sprinkle with salt.

 

Saute until the onions are transparent. Remove from skillet and reserve.

 

Add potatoes to the hot skillet and fry until golden.

 

After the first hour, add the vegetables.

 

Return stew to the oven and bake for 2 hours. Check stew after the first hour to be certain it is not getting dry. If it appears to be, add more broth and gently stir.

 

Remove stew from the oven and test potatoes and carrots for desired level of tenderness.

 

If additional tenderness is desired, return to oven and check every 20 minutes until done.

 

When done, remove bay leaves, plate and garnish with parsley. 

 

Serve.