Classic Beef Stew
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 807Calories From Fat 208
- Protein 71g
- Carbohydrate 74g
- Sugar 11g
- Fiber 8g
- Fat 23g
- Sat Fat 8g
- Calcium 115mg
- Iron 9mg
- Sodium 602mg
- Cholesterol 187mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To freeze leftovers, cool the stew to room temperature, transfer it to freezer-safe containers or bags, and freeze for up
to 3 months. To thaw, place the container in a bowl of cold water or let it sit overnight in the refrigerator. To reheat,
transfer the stew to a pot and cook, stirring occasionally, until heated through, 5 to 10 minutes.
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