My beef stew. In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes. Directions In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan.

These terrific beef stew recipes are the perfect antidote for a hectic week or for entertaining guests. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. You can cook My beef stew using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of My beef stew

Prepare 3 lbs of stewing beef (or boneless beef chuck in 1 1/2 pcs.
It's 3 tsp of salt, divided.
Prepare 2 tsp of ground pepper.
It's 1/2 cup of all-purpose flour.
It's of Approx 4 tbsp extra virgin olive oil (may need a bit more).
Prepare 3 cloves of garlic finely chopped.
Prepare 3 of finely chopped sun dried tomatoes.
It's 1 of large onion, halved and sliced (I used Spanish onion).
You need 1 1/2 lbs of yellow potatoes cut into 1 1/2 inch pieces.
Prepare 1 pound of carrots, cut into 2 inch pieces.
You need 3/4 cup of red wine.
It's 1 1/2 cups of beef broth.
It's 2 tbsp of worchester sauce.
Prepare 1 can of tomato paste (6 ozs).
You need 1 tsp of dried thyme.
You need 1 of large bay leaf or two small.

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak.

My beef stew step by step

Place beef in a large bowl and season with 2 tsp salt and the pepper. Add flour and toss to coat. Shake off the excess flour, putting the beef a in another bowl, reserving the excess flour as well.
Heat 2 tbsp oil in a large skillet over medium high heat. Once the oil is heated, cook 1/3 of the beef and cook until brown on all sides, about 4-5 minutes. Transfer to a 6 quart slow cooker. Continue cooking beef in batches (three batches total) adding oil as needed, transferring to slow cooker when done..
Add 1 tablespoon oil to pan and reduce heat to medium heat. Add onion, chopped dried tomatoes and garlic to the pan. Cover with lid and cook on low medium heat about 8 minutes until soft. Add onion mix to the crock pot along with the potatoes and carrots. Add wine to the pan, increase the temperature to medium high heat, and bring the wine to just bubbling, scraping off any brown bits in the pan. Pour into the slow cooker..
Whisk the tomato paste into the reserved flour. Whisk in the broth, worchester, thyme and remaining salt. Add the bay leaves, add this mixture to the slow cooker. Mix all ingredients well (I had to split the stew at this point between the slow cooker and the original flour bowl just to get it mixed properly). Add all back to slow cooker, cover, and cook on high for 4 hours or low for 7 1/2 hours. Enjoy!!.

Heat some olive oil over high. Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. My Son's Favorite Beef Stew One of the classics of Greek meat cookery is a one-pot stew called Kokinisto, which means red, for the tomato that goes into it. This is a variation of that recipe, enriched with a complex nexus of herbs and spices that give the dish a rich, multi-faceted flavor.