Hearty Beef and Vegetable Stew

30 mins
Serves 1
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Directions

  1. 1Cut the chuck into 1 1/2 inch pieces.
  2. 2Cut the chuck into 1 1/2 inch pieces.
  3. 3Cut the chuck into 1 1/2 inch pieces.
  4. 4Remove big lumps of fat from the meat.
  5. 5Remove big lumps of fat from the meat.
  6. 6Remove big lumps of fat from the meat.
  7. 7Pat the meat dry with paper towels.
  8. 8Pat the meat dry with paper towels.
  9. 9Pat the meat dry with paper towels.
  10. 10Season with salt and pepper.
  11. 11Season with salt and pepper.
  12. 12Season with salt and pepper.
  13. 13Brown the beef in two batches in a Dutch oven with 1 teaspoon of vegetable oil over medium-high heat.
  14. 14Brown the beef in two batches in a Dutch oven with 1 teaspoon of vegetable oil over medium-high heat.
  15. 15Brown the beef in two batches in a Dutch oven with 1 teaspoon of vegetable oil over medium-high heat.
  16. 16Cut the portabella mushroom into 1/2 inch pieces.
  17. 17Cut the portabella mushroom into 1/2 inch pieces.
  18. 18Cut the portabella mushroom into 1/2 inch pieces.
  19. 19Add the mushrooms to the Dutch oven and cook over medium heat using the fat left from browning the beef. Cover and let the mushrooms sweat for 5-10 minutes.
  20. 20Add the mushrooms to the Dutch oven and cook over medium heat using the fat left from browning the beef. Cover and let the mushrooms sweat for 5-10 minutes.
  21. 21Add the mushrooms to the Dutch oven and cook over medium heat using the fat left from browning the beef. Cover and let the mushrooms sweat for 5-10 minutes.
  22. 22Remove the woody stem from the kale and cut the leaves crosswise into 1/2 inch slices. Wash in a salad spinner.
  23. 23Remove the woody stem from the kale and cut the leaves crosswise into 1/2 inch slices. Wash in a salad spinner.
  24. 24Remove the woody stem from the kale and cut the leaves crosswise into 1/2 inch slices. Wash in a salad spinner.
  25. 25Cut the parsnips lengthwise, then crosswise into 1-inch pieces.
  26. 26Cut the parsnips lengthwise, then crosswise into 1-inch pieces.
  27. 27Cut the parsnips lengthwise, then crosswise into 1-inch pieces.
  28. 28Once the mushrooms have sweated, cook until browned (5-10 minutes).
  29. 29Once the mushrooms have sweated, cook until browned (5-10 minutes).
  30. 30Once the mushrooms have sweated, cook until browned (5-10 minutes).
  31. 31Add 1 tablespoon of vegetable oil, 2 chopped onions, 3 cloves of minced garlic, and 1 tablespoon of fresh thyme.
  32. 32Add 1 tablespoon of vegetable oil, 2 chopped onions, 3 cloves of minced garlic, and 1 tablespoon of fresh thyme.
  33. 33Add 1 tablespoon of vegetable oil, 2 chopped onions, 3 cloves of minced garlic, and 1 tablespoon of fresh thyme.
  34. 34Cook for 30 seconds to bloom the garlic.
  35. 35Cook for 30 seconds to bloom the garlic.
  36. 36Cook for 30 seconds to bloom the garlic.
  37. 37Add 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Stir to combine and ensure no dry bits of flour remain.
  38. 38Add 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Stir to combine and ensure no dry bits of flour remain.
  39. 39Add 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Stir to combine and ensure no dry bits of flour remain.
  40. 40Add 1.5 cups of red wine, whisking to dissolve the flour.
  41. 41Add 1.5 cups of red wine, whisking to dissolve the flour.
  42. 42Add 1.5 cups of red wine, whisking to dissolve the flour.
  43. 43Add 2 cups of beef broth and 2 cups of chicken broth. Whisk to combine and ensure there are no lumps.
  44. 44Add 2 cups of beef broth and 2 cups of chicken broth. Whisk to combine and ensure there are no lumps.
  45. 45Add 2 cups of beef broth and 2 cups of chicken broth. Whisk to combine and ensure there are no lumps.
  46. 46Add 2 bay leaves.
  47. 47Add 2 bay leaves.
  48. 48Add 2 bay leaves.
  49. 49Add the browned beef and any accumulated juices from the bowl.
  50. 50Add the browned beef and any accumulated juices from the bowl.
  51. 51Add the browned beef and any accumulated juices from the bowl.
  52. 52Bring the stew to a simmer, cover, and cook in a 300°F oven for 1 hour and 30 minutes.
  53. 53Bring the stew to a simmer, cover, and cook in a 300°F oven for 1 hour and 30 minutes.
  54. 54Bring the stew to a simmer, cover, and cook in a 300°F oven for 1 hour and 30 minutes.
  55. 55After 1 hour and 30 minutes, add the parsnips, carrots, and potatoes (all cut into 1-inch pieces). Stir.
  56. 56After 1 hour and 30 minutes, add the parsnips, carrots, and potatoes (all cut into 1-inch pieces). Stir.
  57. 57After 1 hour and 30 minutes, add the parsnips, carrots, and potatoes (all cut into 1-inch pieces). Stir.
  58. 58Return to the oven, covered, for another hour.
  59. 59Return to the oven, covered, for another hour.
  60. 60Return to the oven, covered, for another hour.
  61. 61Add kale and stir to submerge it in the stew.
  62. 62Add kale and stir to submerge it in the stew.
  63. 63Add kale and stir to submerge it in the stew.
  64. 64Return to the oven for the last 10 minutes.
  65. 65Return to the oven for the last 10 minutes.
  66. 66Return to the oven for the last 10 minutes.
  67. 67Remove from oven, add peas and parsley.
  68. 68Remove from oven, add peas and parsley.
  69. 69Remove from oven, add peas and parsley.
  70. 70Stir and serve.
  71. 71Stir and serve.
  72. 72Stir and serve.

Ingredients

  • 2 pounds chuck
  • 2 pounds chuck
  • 2 pounds chuck
  • 1 teaspoon vegetable oil
  • 1 teaspoon vegetable oil
  • 1 teaspoon vegetable oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 portabella mushroom
  • 1 portabella mushroom
  • 1 portabella mushroom
  • 0.5 pound kale
  • 0.5 pound kale
  • 0.5 pound kale
  • 4 parsnips
  • 4 parsnips
  • 4 parsnips
  • 2 onion
  • 2 onion
  • 2 onion
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 12 ounces potatoes
  • 12 ounces potatoes
  • 12 ounces potatoes
  • 0.5 cup peas
  • 0.5 cup peas
  • 0.5 cup peas
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 3 tablespoons all-purpose flour
  • 3 tablespoons all-purpose flour
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1.5 cup red wine
  • 1.5 cup red wine
  • 1.5 cup red wine
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 0.25 cup parsley
  • 0.25 cup parsley
  • 0.25 cup parsley

Equipment

knifecutting boardpaper towelsDutch oventongswhiskwooden spoonsalad spinner
Hearty Beef and Vegetable Stew | Clip Recipe