2 1/2 to 3 lb boneless chuck roast (cut into bite size pieces about 2 inches)
3 tbsp olive oil
2 tsp salt
1 tbsp pepper
2 medium yellow onions cut into 1 inch chunks
1/4 cup flour
3 garlic cloves minced
1 cup dry red wine
4 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots peeled cut into 1 inch slices
3 stalks celery cut into 1 inch slices
3 large russet potatoes, peeled and cut into eighths
fresh parsley to garnish (optional)
Fresh parmesan cheese to top (optional)
Sourdough bread (use for dipping or as your bread bowl)
On med/high heat, add the olive oil to a large heavy pot (one with a tight fitting lid)
When hot, add the beef and brown well. Do this in batches if necessary. Add the salt and pepper as the beef browns
Once browned, remove the beef with a slotted spoon and set aside.
Add the onions and saute for about 5 min, until soft.
Reduce the heat to med/low and add the flour and cook for 2 min stirring often.
Add the garlic and cook for 1 min.
Add the wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 min, and then add the beef broth, bay leaf, thyme, rosemary, and the beef.
Bring back to a gentle simmer, cover and cook on low for about 1 hour.
Add the potatoes, carrots, and celery. Simmer covered for another hour until the meat is tender and vegetables are tender. Taste and adjust seasoning.
Turn off heat and garnish with parsley and parmesan cheese.
*note* I love my beef stew nice and thick, so instead of adding a thickening agent like cornstarsh that delutes the flavor, or worry about flour bits in your stew; Simply take 1 to 2 cups of the stew when finished (potatoes, meat and all) and blend in the blender, when nice and chunky pour back into the stew and mix well. this gives the stew a nice consistancy without losing flavor.
* I also love to use sourdough bread as my bowl for my stew. you can round sourdough loafs at the store. Simply cut a hole and dig out the bread for your stew to go inside. Bake at 400 degrees for 10-15 min to warm it up and give a nice crispy outside. *