12/11/2021
Saucy Beef Stew
1.2kg boneless beef chuck (well-marbled), cut into cubes
1 - 2teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium yellow onions, cut into chunks
2 cloves garlic, peeled and smashed
1-1/2 tablespoons tomato paste
1/4 cup flour
1 cup dry red wine
2 cups beef stock
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
Fresh chopped parsley, for serving (optional)
Preheat the oven to 190°C and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef stock, water, bay leaf and thyme. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 3 hours or until cooked through and meat is falling of the bone(lack of a better word) . Adding liquid when necessary.
Serve the stew warm or let it come to room temperature. Garnish with fresh parsley, if desired