Easy Beef Stew Recipe
One pot cooking. This easy beef stew is nicely flavored. Serve with some fresh bread.
4 Tablespoons olive oil
3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
4 cups chopped onions
2 cups good-quality red wine
1 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon rosemary
1/2 cup soy sauce
2 bay leaves
1 garlic clove, minced
1 lb slender carrot, peeled, cut diagonally into slices
1 lb small potatoes, peeled and chopped into halves
1 Tablespoon cornstarch, mixed with
1 Tablespoon water
2 Tablespoons chopped fresh parsley
Heat 2 tablespoons olive oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; saute until brown on all sides, about 10 minutes.
Push meat to sides of pot.
Reduce heat to medium; add 2 tablespoons oil to pot.
Add onions; saute until golden brown, about 15 minutes.
Mix meat into onions.
Add potato quarters and mix to coat with oils.
Add 1 cup wine, tomatoes with juices, garlic, herbs, soy sauce, and bay leaves.
Add water, 1/2 cup at at time to cover vegetables.
Bring to boil.
Reduce heat to low, cover pot and simmer 50 minutes, stirring occasionally.
Add carrots and 1 cup wine.
Cover and simmer 20 minutes, stirring occasionally.
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Shut off.
Discard bay leaves.
Season stew with salt and pepper.