Classic Beef Stew

Classic Beef Stew
 Hans Gissinger
Serves 8
preparation
25
minutes
cooking
240
minutes

Ingredients

3
tablespoons
all-purpose flour
kosher salt and black pepper
5
pounds
beef chuck, cut into 16 large pieces
2
tablespoons
olive oil
1
6-ounce can tomato paste
2
stalks celery, cut into 3-inch lengths
1
medium onion, quartered
1
750-milliliter bottle red wine (such as Pinot Noir or Syrah)
2
bay leaves
2
pounds
medium carrots (about 10), cut into 3-inch lengths
1 1/2
pounds
turnips, peeled and quartered
2
12-ounce packages egg noodles
2
tablespoons
unsalted butter
1/2
cup
chopped fresh flat-leaf parsley

Directions

  1. Heat oven to 325° F. In a bowl, mix the flour, 1½ teaspoons salt, and 1 teaspoon pepper. Add the beef and toss to coat.
  2. Heat the oil in a large pot over medium-high heat. In batches, brown the beef, turning, 6 to 8 minutes; transfer to a plate as it browns.
  3. Add the tomato paste, celery, onion, wine, bay leaves, a quarter of the carrots, and 2 cups water. Return the beef to the pot and bring to a boil. Cover the pot, transfer to oven, and cook for 2 hours.
  4. Remove the cooked vegetables with a slotted spoon and discard; skim and discard any fat from the stew. Add the turnips and the remaining carrots. Cover the pot, return it to oven, and cook until the meat and vegetables are tender, 45 to 60 minutes. If the stew is too thin, place the pot on the stove and simmer, uncovered, until thickened, 5 to 10 minutes more.
  5. Twenty minutes before the stew is done, cook the noodles according to the package directions and toss with the butter. Serve with the stew and sprinkle with the parsley.
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 208
  • Protein 71 g
  • Carbohydrate 74 g
  • Sugar 11 g
  • Fiber 8 g
  • Fat 23 g
  • Sat Fat 8 g
  • Calcium 115 mg
  • Iron 9 mg
  • Sodium 602 mg
  • Cholesterol 187 mg
What does this mean? See Nutrition 101.