By now you can see that I really have this thing for comfort food (stews in particular), so it was only a matter of time before I made a dish that is near and dear to my heart. I grew up enjoying bowls and bowls of beef stew made by my own mom, and wanted to try my hand at making it myself. I decided to make this recipe, which intrigued me because of its inclusion of sun-dried tomatoes and mushrooms (cue My Favorite Things by Julie Andrews).
While you do have to marinate the meat overnight (this is a slow and steady process), it is SO. WORTH. IT.
- 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 (750-ml bottle) good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
You can find the directions here.