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Thursday, January 16, 2014
Best Beef Stew (no lie)
4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil
2 large onions, diced
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. (I do the 4 hour method, it's perfect).