0 recipes from contoocook and beyond


all purpose flour
6 tbsps. butter
3 lbs. trimmed boneless beef chuck, cut into l-l/2″ cubes
2 large onions, chopped
l/4 cup tomato paste
2 cups dry red wine
2 l4-l/2 oz. cans beef broth
l tbsps. dark brown sugar
l-l/2 lb. baby red skinned potatoes, quartered
30 baby carrots, trimmed
l tbsps. dried majoram
l/2 tsp. ghyme
l/4 tsp. rosemary
l2 large garlic cloves, unpeeled and roasted (recipe follows)
Place flour in baking pan. Season with s&p. Melt 4 tbsps. butter in heavy large dutch oven over med-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon transfer to plate. Melt 2 tbsps. butter in same pot over med high heat. Add onions; saute until tender, about 6 mins. Mix in tomato paste, then wine and roasted garlic. ring to boil scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat cover partially and simmer l-l/2 hrs. Add potatoes and PRE PARTIALLY COOKED Carrots; simmer
uncovered until meat and vdeggies are tender. Season with s&p. You can also add l lb. fresh mushrooms sliced when sauting the onions. this would be great.
For roasted garling: Heat oven 350. Toss garlic with l tbsps. melted butter on small baking sheet. Bake until tender and beginning to brown, about l5 mins. Cool 5 mins. Peel and set aside.
This recipe can be doubled and will feed many, many folks. Absolutely delicious. Can be made a day ahead and will taste even better. Make sure you leave the top half way open when stew is cooking – the stew then thickens better.

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