Hearty Stovetop Beef Stew
Chock full of beef and loads of veggies that suck up the flavor of the red wine, herbs and garlic. Make up a large batch on the weekend and freeze in individual portions in zipper bags for up to 3 months.
Yield
24 servingsPrep
20 minCook
150 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 4 | pounds |
beef chuck
boneless, well-trimmed, cut into 1 1/4 inch cubes |
|
| ¼ | cup |
vegetable oil
|
|
| 5 | cups |
beef stock
|
|
| 1 | cup |
red wine
dry or water |
*
|
| 3 | tablespoons |
tomato paste
|
|
| 2 | teaspoons |
garlic
minced |
|
| 2 |
bay leaves
|
*
|
|
| 2 | teaspoons |
thyme
dried |
*
|
| 2 | teaspoons |
marjoram
dried |
*
|
| 1 ¼ | pounds |
carrots
peeled, cut crosswise, 1 1/4-inch chunks |
*
|
| 1 ¼ | pounds |
turnip
small, cut 1 inch thick wedges |
|
| 1 | pound |
mushrooms
medium, fresh, quartered |
|
| 16 | ounces |
green beans
frozen, cut |
|
| 16 | ounces |
onions
small whole, frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1.8 | kg |
beef chuck
boneless, well-trimmed, cut into 1 1/4 inch cubes |
|
| 59 | ml |
vegetable oil
|
|
| 1.2 | l |
beef stock
|
|
| 237 | ml |
red wine
dry or water |
*
|
| 45 | ml |
tomato paste
|
|
| 1E+1 | ml |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
marjoram
dried |
*
|
| 1.3 | lbs |
carrots
peeled, cut crosswise, 1 1/4-inch chunks |
*
|
| 567 | g |
turnip
small, cut 1 inch thick wedges |
|
| 453.6 | g |
mushrooms
medium, fresh, quartered |
|
| 462.4 | ml/g |
green beans
frozen, cut |
|
| 462.4 | ml/g |
onions
small whole, frozen |
|
Directions
Mix flour and salt. Coat meat, shaking off excess. Heat oil in a 5 or 6 quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking.
Add and brown beef in 2 or 3 batches; remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot.
Return browned meat to pot; stir in remaining ingredients except vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots and turnips.
Simmer covered for 45 minutes or until carrots are almost tender. Stir in remaining ingredients.
Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally. Cool completely. Pack, label and freeze up to 3 months.
For thicker gravy:
Mix 3 tablespoons flour and ¼ cup water. Stir into stew and cook over medium heat about 5 minutes until thickened, stirring constantly.
