Classic beef stew, with baguette
There a few recipes as comforting as a classic beef stew, braised over time with harvest potatoes and vegetables, and served with a baguette. Begin this one mid afternoon to have it ready just in time for dinner. You can always set your oven timer, or prepare it the night before and cook it a slower cooker.
1/4 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
3 tablespoons canola oil
3 pounds beef chuck roast or cross-rib steak, trimmed, cubed
1 medium onion, chopped into 1 1/2-inch cubes
2 cloves garlic, minced
1 teaspoon thyme, dried
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
2 cups chicken stock
1 bunch fresh baby carrots, peeled
1/2 pound baby potatoes, washed and halved
1/4 cup fresh flat-leaf parsley, chopped
1 baguette, to serve
Preheat oven to 300°F.
Combine flour, salt, and pepper in a medium bowl. Roll beef cubes in flour mixture and shake off excess. In a large ovenproof Dutch oven, heat half the oil over high heat; sear beef in batches, until all cubes are completely browned, adding more oil if needed. Transfer beef to a large plate.
Reduce heat to medium low. Add onion, garlic, and thyme; fry gently for 4 minutes, or until softened. Add wine, tomato paste, and bay leaf; scrape up brown bits on bottom of Dutch oven. Return beef and any accumulated juices to Dutch oven; add stock. Bring to a boil, cover, and transfer to preheated oven. Simmer for 1 1/2 hours. Remove from oven; add carrots and potatoes. Return to oven and simmer until vegetables are tender, 40 to 45 minutes. Discard bay leaf and stir in parsley. Adjust seasonings.
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