Rainy San Francisco days call for stew (even if my father doesn’t like stews – sorry Father!). Perfect for when you are house bound for hours, a stew will warm up the house and fill it with wonderful slow-cooked smells. Not the best photo, and I forgot to picture the piece of cornbread that went with it, but you get the idea. This would be great with a side of mashies too!
Prep time: 30 minutes. Cook time: 3 hours
2 1/2 lbs cubed chuck roast
4 tbsp. olive oil
2 tbsp. butter
1 bag frozen pearl onions
6 carrots, cut into 1″ pieces (more or less)
6 cloves garlic, crushed
3 tbsp. tomato paste
3 tbsp. flour
1/2 bottle good quality red wine
4 cups organic beef broth
1 bay leaf
2 sprigs rosemary
4 russet potatoes, cut into 1 1/2″ pieces (more or less)
1 cup frozen peas
salt & pepper to taste
- Heat oil and butter in a large, heavy pan over medium high heat. Season beef with salt and pepper and brown, working in batches (if you crowd the beef, it will steam), about 15 minutes. As pieces are browned on both sides, remove to a plate.
- When all beef is browned, remove all but 2 tbsp. of the butter and oil, add onions and carrots, sprinkle with a bit of salt, and cook for about 5-7 minutes till nicely browned. Add garlic and cook for about a minute more. Add tomato paste and cook for about 2 minutes.
- Return browned beef to pan, along with any accumulated juices. Sprinkle with flour, stir, and cook for 1-2 minutes.
- Add wine, broth, bay leaf, rosemary, and about 1 tbsp of salt. Bring to a simmer, then reduce heat to low, cover, and simmer very slowly for about an hour and a half.
- Add potatoes and continue to cook uncovered for about an hour and a half. About 5 minutes before it’s done, add peas.
- Serve with corn bread, or a crusty bread to soak up juices.
As with most stews, this is even better the next day, and will freeze very well too.