Lily's Beef Stew

Serving size:
 6 Generous Servings

Ingredients

    • 2 lb
    • beef chuck roast (cut into 1-inch chunks)
    • 1 T
    • olive oil
    • 3
    • onions (medium, yellow, sliced)
    • 5 clv
    • garlic (minced)
    • 1 T
    • thyme (dried)
    • 1 t
    • rosemary (dried)
    • 1⁄2 t
    • crushed red pepper flakes
    • 1
    • bay leaf
    •  
    • salt
    •  
    • black pepper
    • 1 1⁄2 q
    • beef stock
    • 1 1⁄2 T
    • tomato paste
    • 1⁄4 c
    • red wine
    • 2
    • carrots (large, cut into chunks)
    • 2
    • celery stalks (chopped)
    • 5
    • potatoes (medium, scrubbed and cut into chunks)
Prep
5 hours
Ready in
5 hours

Description

This is a simple, hands-off stew, perfect for a chilly fall or winter evening.

From Lily, of the Willy West Deli.

Instructions

Preheat oven to 350˚F.

In a large Dutch oven, combine the chuck roast, olive oil, onion, and garlic. Sprinkle with thyme, rosemary, crushed red pepper, bay leaf, and salt and pepper. In a medium saucepan, bring the beef stock to a gentle simmer over medium heat. Add the tomato paste and red wine, and stir until well combined. Pour the stock mixture into the Dutch oven. Cover and cook for 3 1/2 hours, then fold in the carrots, celery, and potato. Return to the oven and cook, covered, for another 30 minutes to 1 hour, until the meat is very tender and the vegetables are done. 

Enjoy!

Course: 

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