Sunday Beef Stew

Source

thefoodiephysician.com

Prep Time

15 min

Cook Time

2 hr 30 min

Total Time

2 hr 45 min

Ingredients

Display units in Metric

Serves Change

Yields 8 originally 8

2 ¹⁄₂	pounds	boneless beef chuck trimmed of fat and cut into 1 1/2in in pieces
¹⁄₂	teaspoon	salt
¹⁄₄	teaspoon	pepper
2	tablespoons	olive oil divided use
1	large	yellow onion chopped
4	cloves	garlic chopped
1	pound	cremini mushrooms large ones halved or quartered
2	tablespoons	tomato paste
2	tablespoons	flour
¹⁄₂	cup	red wine (I used Francis Ford Coppola Winery Diamond Collection Black Label Claret)
2 ¹⁄₂	cups	reduced sodium beef stock
3	sprigs	thyme
1		bay leaf
12	ounces	baby rainbow carrots or 3 cups sliced carrots
2	cups	frozen peeled pearl onions
¹⁄₄	cup	chopped parsley for garnish

Comments & Personal Notes

Doesnt quite fir in our skillet

Comment from [email protected] — posted almost 7 years ago

Used Dutch oven this time.delicious. October 15

Comment from JoanV — posted over 6 years ago

325ºF is 140ºC or 120ºC Fan.

Comment from lbnblbnb — posted over 6 years ago

Total cooking time is more like 3:30, since you do some cooking before it goes into the over and then it has to bake 2 hours//add carrots and bake another hour.

Comment from DanaDeBard — posted over 6 years ago

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.

This recipe was originally found at thefoodiephysician.com.