Classic beef stew

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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There a few recipes as comforting as a classic beef stew, braised over time with harvest potatoes and vegetables, and served with a baguette. If a meal can make you cry, we believe it’s this one.

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Ingredients

1/4 cup all-purpose flour

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

3 tablespoons canola oil

3 pounds beef chuck roast or cross-rib steak, trimmed, cubed

1 medium onion, chopped into 1 1/2-inch cubes

2 cloves garlic, minced

1 teaspoon thyme, dried

1 cup red wine

2 tablespoons tomato paste

1 bay leaf

2 cups chicken stock

1 bunch fresh baby carrots, peeled

1/2 pound baby potatoes, washed and halved

1/4 cup fresh flat-leaf parsley, chopped

1 baguette, to serve

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Preparation

Combine flour, salt, and pepper in medium bowl. Roll beef cubes in flour mixture and shake off excess. In large skillet (or Dutch oven), heat half the oil over high heat; sear beef in batches, until all cubes are completely browned, adding more oil if needed. Remove from skillet and set aside.

In same skillet over medium heat, add onion, garlic, and thyme; fry gently for 4 minutes, or until softened. Add wine, tomato paste, and bay leaf; scrape up brown bits on bottom of skillet. Place beef mixture into slow cooker or Instant pot, add stock, carrots and potatoes, and cook according to directions or settings on the pot, approximately on low heat for 7-8 hours or high heat for 3-4 hours. Discard bay leaf and stir in parsley. Adjust seasonings. Serves 4.

Note: If using a dutch oven, bring to boil. Cover and transfer to preheated 300°F oven. Simmer for 1 1/2 hours. Remove from oven; add carrots and potatoes. Return to oven and simmer until vegetables are tender, 40 to 45 minutes. Discard bay leaf and stir in parsley. Adjust seasonings.