Parker’s Beef Stew

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.

IMG_6473

Ingredients

  • 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.

Advertisements

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s