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Gallery Fireside Beef Stew Credit: Linda Pugliese Recipe Summary prep: 1 hr total: 3 hrs 45 mins Servings: 6
Ingredients Ingredient Checklist 3 tablespoons safflower oil 3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks Kosher salt and freshly ground pepper 1 large onion, diced 2 celery stalks, thinly sliced 4 cloves garlic, crushed 2 tablespoons tomato paste 2 tablespoons unbleached all-purpose flour 1 tablespoon Worcestershire sauce 1 cup dry red wine, such as Cabernet Sauvignon 4 cups low-sodium chicken broth 2 dried bay leaves 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 pound carrots, peeled and cut into 1-inch pieces 1 large turnip, peeled and cut into 1-inch pieces 1/2 cup chopped flat-leaf parsley 1/4 cup prepared horseradish 1/2 cup sour cream
Cook’s Notes Searing the chuck roast in three or four large steaks, instead of small cubes, creates a rich base in less time. After the steaks are browned, cut them into smaller pieces and simmer until tender.
Gallery Fireside Beef Stew Credit: Linda Pugliese
Recipe Summary prep: 1 hr total: 3 hrs 45 mins Servings: 6
Gallery
Fireside Beef Stew Credit: Linda Pugliese
Fireside Beef Stew
Credit: Linda Pugliese
Fireside Beef Stew
Recipe Summary prep: 1 hr total: 3 hrs 45 mins Servings: 6
Recipe Summary
prep: 1 hr total: 3 hrs 45 mins
Servings: 6
prep: 1 hr
total: 3 hrs 45 mins
prep:
1 hr
total:
3 hrs 45 mins
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons safflower oil 3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks Kosher salt and freshly ground pepper 1 large onion, diced 2 celery stalks, thinly sliced 4 cloves garlic, crushed 2 tablespoons tomato paste 2 tablespoons unbleached all-purpose flour 1 tablespoon Worcestershire sauce 1 cup dry red wine, such as Cabernet Sauvignon 4 cups low-sodium chicken broth 2 dried bay leaves 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 pound carrots, peeled and cut into 1-inch pieces 1 large turnip, peeled and cut into 1-inch pieces 1/2 cup chopped flat-leaf parsley 1/4 cup prepared horseradish 1/2 cup sour cream
Directions
Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.
Cook’s Notes Searing the chuck roast in three or four large steaks, instead of small cubes, creates a rich base in less time. After the steaks are browned, cut them into smaller pieces and simmer until tender.
Cook’s Notes
Searing the chuck roast in three or four large steaks, instead of small cubes, creates a rich base in less time. After the steaks are browned, cut them into smaller pieces and simmer until tender.
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All Reviews for Fireside Beef Stew
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All Reviews for Fireside Beef Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
