Barefoot Contessa Beef Stew Recipe
Servings: 12 people
Ingredients
- 2 ½ pounds beef chuck, cut into 1 ½" cubes
- 1 cup white vinegar
- 3 whole garlic cloves, smashed
- 3-4 bay leaves
- 2 cups flour
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 2 yellow onions, chopped
- 1 pound carrots, cut diagonally into 1 ½" chunks
- ½ pound white mushrooms, stems discarded and halved
- 1 lb small potatoes halved or quartered
- 1 Tbsp minced garlic
- 2 cups beef stock or broth
- 1 branch fresh rosemary
- ½ - 1 cup chopped sun-dried tomatoes
- 2 Tbsp Worcestershire sauce
- 1 (10 oz) package frozen peas
Instructions
- Marinate the beef with vinegar, garlic, and baby leaves, overnight in the refrigerator.
- Preheat oven at 300F. In a bowl, mix flour, 1 tsp salt and pepper. Take the beef out of marinade, dredge in the flour mixture.
- Heat oil in a wide pot, brown the beef for 5 to 7 minutes in two batches. Place the beef in the Dutch oven.
- In a large pot, heat oil then add onions, potatoes, carrots,and mushrooms. Cook for 10 minutes, then add garlic and cook for another few minutes.
- Place all the vegetables over meat in the Dutch oven.
- In a pot, add the reserved marinade and cook over medium heat. Add beef stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbspsalt, and 2 tsp pepper. Pour this sauce over meat and vegetables and simmer over medium heat on stove.
- Cover the pot and bake for 2 hours in the oven until the meat and vegetables are tender.
- Before serving, add frozen peas and stir. Serve hot.