Homemade Beef Stew

• Meat

  • 3 lb Chuck

• Produce

  • 2 Carrots
  • 1 cup Cherry tomatoes
  • 3 cloves Garlic
  • 3/4 lb Gnocchi or golden potatoes
  • 2/3 cup Green peas, frozen
  • 1/3 cup Italian parsley, fresh
  • 1 Onion, medium
  • 6 sprigs Thyme

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Black pepper, freshly-cracked
  • 4 Cloves, whole
  • 1 tbsp Paprika, smoked or sweet
  • 1 pinch Red pepper flakes
  • 1 Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1 qt Water, filtered

• Other

  • 3 Leaves bay

Found on ciaoflorentina.com

Description

Directions

• Heat up a large cast iron dutch oven over medium flame. 
Season the beef cubes with sea salt and black pepper and toss to coat well with 2 tablespoon of olive oil. Working in batches so you don’t overcrowd the pan, brown the beef in the hot pot. Transfer to a bowl and keep warm.
• Add the 2 tbs butter and a lug of olive oil to the pot and sautee the chopped onions until translucent (about 5 min). Add the garlic and cook one more min. Stir in the flour and paprika and cook for another minute or so making sure not to burn it.
• Deglaze the pot with the warm water whisking as you add it to break up any lumps that might form. Bring to a simmer.Add the beef cubes back to the pot, the bay leaf and thyme, cover with a tight lid and allow it to simmer together for 2 1/2 hours stirring occasionally.
• Add the potatoes and carrots to the stew, turn the flame up to med-low and simmer partially covered for another 20 minutes or so until the potatoes are cooked through. Remove from heat. If using potato gnocchi add them in the last 5 minutes of cooking or boil separately then add them to the stew.
• Add the tomatoes and peas and give the stew a good stir. Cover with the lid for a few minutes until the tomatoes release their juices and the peas are just heated through.
• Adjust seasonings to your taste and serve the homemade beef stew with crusty bruschetta and sprinkled with the fresh parsley.
• OVEN METHODPreheat your oven to 375FFollow the above steps and after you added the beef cubes back into the stew cover with a tight lid and transfer the pot to the hot oven. Cook for 2 hours then add the carrots and potatoes or dumplings/gnocchi. Cook an additional 20 minutes or so until cooked through and the beef is fork tender.
• SLOW COOKER/CROCK POT METHODAdd the beef, onion, garlic, sea salt, potatoes, carrots, cloves, thyme and bay leaf to the slow cooker. In a bowl whisk together the water with the flour and paprika. Pour over the ingredients and drizzle with the olive oil. Cook on hight for 5-6 hours or on low for 11 -12 hours. 

Nutrition