Hearty Beef Stew
 
 
Makes about 4½ quarts
Ingredients
  • 4 tablespoons olive oil, divided, plus more as needed
  • 5 large carrots, peeled and coarsely chopped (about 1 pound)
  • 1 large yellow onion, chopped
  • 2 large stalks celery, coarsely chopped
  • 1 cup all-purpose flour
  • 1½ tablespoons kosher salt, divided
  • 1 tablespoon chili powder
  • 2½ teaspoons ground black pepper, divided
  • 3 pounds boneless beef chuck roast, trimmed and cut into 1½-inch pieces
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 1 (32-ounce) container beef stock
  • 2 cups water
  • 2 teaspoons minced fresh rosemary
  • 1 pound Yukon gold potatoes, cut into 1½-inch pieces
  • 1 (10-ounce) package frozen peas, thawed
Instructions
  1. In a 5-to 6-quart cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots, onion, and celery; cook, stirring occasionally, until vegetables are lightly browned and just tender, 5 to 7 minutes. Remove vegetables from pot.
  2. In a large bowl, whisk together flour, 1 tablespoon salt, chili powder, and 2 teaspoons pepper; stir in beef until well coated.
  3. In Dutch oven, heat 2 tablespoons oil over medium-high heat. Add one-fourth of beef to pan in a single layer; cook, turning occasionally, until beef pieces are browned all over, 3 to 4 minutes. Remove beef from pot. Repeat procedure with remaining beef and additional olive oil as needed. Reserve remaining flour mixture in bowl.
  4. Add garlic to pot; cook, stirring constantly, for 1 minute. Stir in wine; cook for 3 to 4 minutes, scraping brown bits from bottom and sides of pot with a wooden spoon. Return beef to pot, and stir in stock, 2 cups water, rosemary, remaining ½ tablespoon salt, and remaining ½ teaspoon pepper; bring to a boil. Reduce heat, cover, and simmer until beef is tender, about 1 hour and 30 minutes.
  5. Stir potatoes and cooked vegetables into beef mixture; cover and simmer until potatoes are tender, about 30 minutes. (If you prefer a thicker consistency to your stew, in a small bowl, whisk together 1 tablespoon reserved flour mixture and 2 tablespoons cold water until smooth. Slowly stir flour mixture into stew until well combined; cook until thickened, 15 to 20 minutes.) Stir in peas; cook until heated through.
Notes
To freeze stew, let it cool completely, then store in pint- or quart-size containers. You may need to add water or stock to thin out the stew when reheating.
Recipe by Southern Cast Iron at https://southerncastiron.com/hearty-beef-stew/