Recipe#5750

Title: Beef Stew 13

From: "Butch Brokofsky" jailbird@logantele.com 
 Newsgroups: rec.food.recipes 
 Subject: Classic Beef Stew 
 Date: 8 Apr 1997 09:23:06 -0600 
 Message-ID: <5idnsq$2lf$1@mack.rt66.com> 

3 lbs beef chuck, cut in 2-in cubes
 2 Tbsp vegetable oil
 1 1/2 tsp salt
 2 med onions, chopped course
 1 tsp ground pepper
 3 cloves garlic, minced
 3 Tbsp flour
 1 cup full bodied dry red wine
 2 cups chicken stock, or broth
 2 bay leaves
 1 tsp dried thyme
 4 carrots
 1/4 cup fresh chopped parsley
 Heat oven to 200 F. Cut the beef into 2-inch cubes. Put a heavy
 pot on medium-high heat and add 2 Tbsp vegetable oil. Add the beef
 cubes, in batches, if necessary, so they don't become, too crowded,
 and brown well on all sides. As the beef cooks, sprinkle it with
 salt and pepper. Remove the browned beef and set aside. Add the
 onions and cook until softened, about 5 minutes. Reduce heat to
 medium, add garlic and cook another minute. Add flour and cook,
 stirring, about 1 minute. Add wine and scrape up any browned bits
 that are stuck to the pan. Add stock, bay leaves and thyme. Warm
 to a simmer. Add meat and return to the simmer. Cover and place in
 the oven, cooking about 2 hours. Peel the carrots and cut them into
 2-inch chunks. Remove the kettle from the oven and set it on top
 of stove over low heat. Add carrots, cover the pan and simmer for
 30 minutes, or until carrots and meat are tender. Remove bay leaves.
 The stew can be cooled, covered and refrigerated up to 3 days.
 Sprinkle with the parsley just before serving. Serve the stew with
 or over mashed potatoes, or with a side dish of boiled potatoes.