Ian M.
New member
2 pounds beef chuck steak
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup all-purpose flour, divided
2 tbls. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) beef broth
1 1/2 cups dry red wine
1 bay leaf
1/2 tsp. dried thyme
6 to 8 baby carrots, peeled and cut into chunks
1 tbls. butter
8 oz. sliced white mushrooms
1 bag frozen pearl onions, thawed
Preheat oven to 350 degrees F. Cut the beef into 2-inch cubes and place in a bowl. Sprinkle the beef with the salt and pepper. Add in half of the flour and toss the beef to coat completely.
In a Dutch oven or ovenproof casserole dish heat the olive oil over medium heat. Add the beef and brown on all sides. Add the chopped onion, cook, stirring for about 4 minutes. Add the garlic and the remaining flour, mix well. Stir in the broth, wine, bay leaf and thyme, bring mixture to the boil. Cover the dish, transfer to oven. Bake for 1 hour. Remove the dish from the oven and add the carrots. Return to oven and bake for 35 minutes longer. Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, cook, stirring until onions begin to brown, 5 to 7 minutes. Remove the dish from the oven and add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve. Hearty and delicious. Good served with spoon biscuits or baking powder biscuits.
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup all-purpose flour, divided
2 tbls. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) beef broth
1 1/2 cups dry red wine
1 bay leaf
1/2 tsp. dried thyme
6 to 8 baby carrots, peeled and cut into chunks
1 tbls. butter
8 oz. sliced white mushrooms
1 bag frozen pearl onions, thawed
Preheat oven to 350 degrees F. Cut the beef into 2-inch cubes and place in a bowl. Sprinkle the beef with the salt and pepper. Add in half of the flour and toss the beef to coat completely.
In a Dutch oven or ovenproof casserole dish heat the olive oil over medium heat. Add the beef and brown on all sides. Add the chopped onion, cook, stirring for about 4 minutes. Add the garlic and the remaining flour, mix well. Stir in the broth, wine, bay leaf and thyme, bring mixture to the boil. Cover the dish, transfer to oven. Bake for 1 hour. Remove the dish from the oven and add the carrots. Return to oven and bake for 35 minutes longer. Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, cook, stirring until onions begin to brown, 5 to 7 minutes. Remove the dish from the oven and add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve. Hearty and delicious. Good served with spoon biscuits or baking powder biscuits.
