Easy Recipe of the Month
Dutch Oven Classic Beef Stew
Ingredients:
2 tablespoons olive oil
2 pounds boneless chuck roast, trimmed and cut into 1-1/2-inch pieces
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
8 ounces cremini mushrooms, quartered
2 cups sliced red onion (from 1 red onion)
3 medium carrots, cut diagonally into 1/2-inch pieces
6 garlic cloves, smashed
1 cup dry red wine
2 tablespoons all-purpose flour
2 1/2 cups beef stock, divided
1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
2 bay leaves
12 ounces baby gold potatoes (cut any larger potatoes in half)
10 ounces frozen pearl onions (about 1 3/4 cups), thawed
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
2 tablespoons thinly sliced fresh chives
Directions
Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and one teaspoon salt. Add half of the beef to the Dutch oven and cook until well browned on two sides, 3 to 4 minutes per side. Transfer the browned beef to a plate. Repeat with the remaining beef. Set the beef aside.
Add mushrooms to the Dutch oven and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to the Dutch oven. Cook, stirring occasionally, until the onion begins to brown, for about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until the liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from the bottom of the Dutch oven.
Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into the mixture in a Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, the remaining 2 cups of stock, and the remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
Stir mushrooms, pearl onions, mustard, and red wine vinegar into the beef mixture. Cook, uncovered until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard the herb bundle and bay leaves. Ladle the stew into bowls and sprinkle with chives.