Monday, February 1, 2021


I chose the name for this hearty beef stew after hearing about the name of a recipe from the old cookbook, "The I Hate To Cook Book". My reason for naming this "Go Back To Bed Beef Stew" instead of "Stay Abed Stew" is, you have to get out of bed to put the stew together, and then you can go back to bed for hours.

2 ½ lbs stewing beef or chuck roast, cut into 1 ½ inch cubes
Salt and freshly ground black pepper
2 T avocado oil
1 bag frozen pearl onions or 2 onions, coarsely chopped
3 cloves garlic, minced
½ cup red wine
2 T tomato paste
1 T Worcestershire sauce
Pinch of allspice
3 bay leaves
1 sprig fresh thyme or 1 t dried thyme
4 cups (1 qt) beef stock or broth

5 carrots, peeled and diagonally cut into 1 inch chunks
1 lb new potatoes, cut in half
3 T unsalted butter, softened
3 T all-purpose flour
1 cup frozen peas

Dry beef with paper towels, then generously season with salt and pepper. 
In a Dutch oven, heat oil over medium-high heat. 
Brown the beef in three batches then remove and set aside.

In the same pot, lower the heat to medium, add the onions and garlic and cook another minute.
Add the wine to deglaze the pot, stirring up all the brown bits sticking to the bottom of the pot.
Add the tomato paste, Worcestershire, allspice, bay leaves, thyme, and beef broth.

Return the meat to the pot, cover and place in a 250 degree F oven for 4 hours.

Remove from oven and stir in the carrots and potatoes. 
Place back in oven for another 2 hours. 
After 2 hours, place on top of stove over medium-low heat and remove lid.
In a small bowl stir the flour into the butter to make a smooth paste.
Add to the stew and stir in.
Stir in peas and cook for 5 minutes. 

Ladle into bowls and serve with hot rolls.

Serves 4

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