Old Fashioned Beef StewSubmitted by: MILLIEBEAN
3 lbs boneless chuck roast, cut into 1-inch pieces
4 tbsp vegetable oil
2 tsp salt
1 tbsp freshly ground pepper
2 yellow onions, cut into 1-inch chunks
1/4 cup flour
3 cloves garlic, minced
1 Tbsp red wine vinegar
6-7 cups beef broth
1 1/2 tsp dried rosemary
2 bay leaves
1 1/2 tsp dried thyme
6 carrots, peeled, cut into 1-inch slices
3 stalks celery, cut into 1-inch slices
6 large russet potatoes, peeled and cut in eighths
2 cups frozen peas
When the oil is hot,add the beef and brown very well. Do in batches if necessary. Once browned, remove the beef with a slotted spoon set aside.
Add the onions and sauté for about 5 minutes, until softened.
Reduce heat to medium-low. Add the garlic and cook for 1 minute.
Add stock and vinegar to deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the stock as it comes to a simmer.
Simmer for 5 minutes, and then add the bay leaves, thyme, rosemary, and the beef.
Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Add the peas and cook for another 5 - 7 minutes.
Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.