Farm to Table Thick and Hearty Beef Stew Recipe

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5 from 4 votes

Farm to Table Thick and Hearty Beef Stew Recipe

This oh-so-southern Thick and Hearty Beef Stew recipe is richly flavored with the addition of both dry red wine and whole grain mustard.

Prep Time25

Cook Time1 5

Total Time1 30

Course: Main Course

Cuisine: American, Southern

Servings: servings of 1 1/2 cups approximate each

Author: Jenny DeRemer

Cost: $4.79 per serving

Equipment

large Dutch oven

Ingredients

1 ½ to 2 pound beef chuck roast trimmed and cut into 3/4-inch cubes, about 1 to 1 1/4-pounds meat
1 teaspoon black pepper
2 teaspoons Kosher salt divided
1 tablespoon canola oil
3 large carrots fresh; peeled and cut diagonally into 1 1/2-inch segments
2 large yellow onions fresh; cut into 12 wedges each
6 cloves garlic fresh; rough chopped
1 cup dry red wine
2 tablespoons all-purpose flour
4 cups beef broth
12 ounces baby new potatoes scrubbed, dried, and halved if large
2 tablespoons whole grain mustard
1 tablespoon red wine vinegar
¼ cup flat leaf parsley leaves fresh; tightly packed and chopped; 3 teaspoons reserved

Instructions

1 hour before cooking, sprinkle the prepared chuck roast pieces with 1 teaspoon Kosher salt and black pepper. Allow it to stand at room temperature while you peel the onions, scrub the potatoes, and prepare a large Dutch oven by adding 1 tablespoon of canola oil.
Heat the Dutch oven to the point where the oil is shimmering. Add the seasoned beef to the pot in a single layer and allow each side to sear for a couple of minutes before turning to sear another side. You want the meat well browned. Remove the tender beef stew meat to a plate and set aside. NOTE if you have less than desireable scraps from trimming the roast, use their flavor to your advantage and brown them, builing additional fond in the bottom of the Dutch oven. Simply sear the scraps and use a slotted spoon to remove them leaving all of their browned bits and beefy goodness behind. An extra step yes, but well worth the effort. Discard the scraps after browning and continue with searing the stew meat.
Lower the heat to medium and toss the carrots and the onions into the pot. Begin to cook them until they soften slightly, about 4 to 6 minutes. Add the chopped garlic and cook 1 minute more.
Add the red wine to the pot. Cook at a slow simmer for 10 to 12 minutes, all the while scraping and stirring the bottom of the pot to loosen the browned and sizzled bits of fond. The red wine should be heavily reduced by a bit more than half.
In a separate bowl, whisk together the all-purpose flour with 1/2 cup of the beef stock until it's super smooth. I microwave the broth for 1 minute so the flour whisks easily and is free of lumps.
Turn the temperature to low heat and pour the flour and stock mixture into the highly concentrated wine mixture in the bottom of the Dutch oven. Add the beef and all of the accumulated beef juices back into the pot along with the remaining teaspoon of Kosher salt and the remaining 3 1/2 cups of beef stock. Bring everything to a boil.
Reduce the heat to medium-low and cover the pot after one additional good stir. Simmer for 45 minutes then add in the potatoes and re-cover and cook until the potatoes are fork-tender, about another 20 minutes. Remove the Dutch oven from the heat. Stir in a good quality red wine vinegar, some thick and briny whole grain mustard, and all but 3 teaspoons of the freshly chopped parsley and stir well to combine.
Allow the pot to stand for 5 minutes before ladling into bowls. Garnish with the reserves 3 teaspoons of chopped fresh parsley. Serve piping hot with fresh bread or yeast rolls and glasses of the remaining red wine as a perfect beverage pairing.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Make Ahead by up to three days and store in the Dutch oven in the refrigerator or in individual airtight containers until ready to consume. Reheat atop the stove directly in the Dutch oven, thinning with beef broth, if necessary, until heated through. Individual portions may be microwaved on medium power in microwave-safe bowls for 1 to 3 minutes or until hot.

To Freeze ladle into airtight containers and freeze for up to three months. Thaw In Refrigerator Overnight and reheat individual portions atop the stove or via the microwave.

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