Beef Stew

Beef Stew

Written by on in American, Entree, Red Meat
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Beef Stew made with fresh carrots, celery, pearl onions and new potatoes is the ultimate in satisfying, warming comfort food. The aroma of rosemary permeates the air as the stew is simmering. Add to that, you’ve got your meat, vegetables and potatoes all in one pot. That’s definitely a win!

Try my take on Julia Child’s Boeuf Bourguignon for a mouthwatering French version of Beef Stew.

Note: Birds Eye Frozen pearl onions used to come in 16 ounce bags. They now come in 14 ounce bags. The two ounce difference does not affect the recipe. If you choose to buy fresh onions, you can buy the full pound.

Prep time: 30 minutes

Beef Stew

By Gloria Kobrin Published: February 6, 2014

  • Yield:

  • 10 Servings

Ingredients

  • 4 Pounds Chuck Meat cut into one inch cubes
  • Black Pepper
  • 1/3 cup Flour for dredging
  • 2 11-12 ounce Bottles of dark Beer
  • 2 Large Branches Rosemary
  • 2 Tablespoons Tomato Paste
  • 1 Pound Carrots (not baby) peeled & cut into one inch logs
  • 4 Large Celery Stalks washed & cut into 1/2 inch slices
  • 14 ounces Frozen Pearl Onions defrosted
  • 24 Ounces New Potatoes (red, yellow & purple are pretty) washed & halved/quartered
  • 1/2 Cup Fresh Parsley rinsed and minced

Equipment

  • Large Roasting Pan
  • Dutch Oven

Directions

  1. Preheat oven to: 400˚ F.
  2. Trim any extra fat from beef cubes. Rinse beef and pat dry. Grate black pepper over beef cubes and then dredge them in flour. Shake off excess flour and arrange beef in a single layer in roasting pan. Place in preheated oven and roast 15 min. Shake pan to flip pieces around. Sprinkle with a little more flour and roast another 10 minutes. Spoon beef cubes and resulting liquid into dutch oven. Pour beer over beef. Add enough water (if necessary) to cover. Add rosemary and tomato paste. Stir well. Bring mixture to a boil and then reduce to a simmer. Cover pot. Simmer for 90- 120 minutes until beef is tender. Add carrots, celery, onions and potatoes. Simmer 45-60 minutes more until vegetables are cooked and beef can be cut with the back of a wooden spoon. Sprinkle with ½ cup minced fresh parsley. Serve hot with a green salad.
  3. Note: The gravy thickens on its own because of the dredged beef. If you prefer an even thicker gravy, remove a cup of gravy and mix it vigorously with three tablespoons flour so that there are no lumps and add that back into the pot. Stir again and serve hot.