Beef Stew

Serves 4
  • 1 tbsp. vegetable oil
  • 2 lbs. boneless beef chuck, cut into 1" pieces
  • 1 medium onion, chopped
  • 1 tsp. chopped garlic
  • 1/3 cup flour
  • 2 tbsp. chopped fresh Italian parsley
  • 2 tsp. chopped fresh thyme
  • 1 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 2 cups chicken stock
  • 1 cup dry red wine
  • 8 carrots, peeled, cut on the diagonal into pieces about 1/2" long
  • 4 baby red potatoes, quartered
  • 2 stalks celery, cut on the diagonal into pieces about 1/2" long

Heat oil in a Dutch oven over medium heat; stir in beef, onion and garlic. Cook until beef is browned and onions and garlic are softened. Stir in flour, parsley, thyme, salt and pepper. Gradually stir in stock and wine; bring to a boil. Reduce heat to low; cover and simmer 1 ½ hrs., stirring occasionally. Stir in carrots, potatoes and celery. Simmer, covered, until beef and vegetables are fork-tender (30-45 min. more).