BEEF STEW

Braised meats are so delicious, especially when it's cold and gloomy outside. This is my favorite beef stew recipe. Prep is about 30 minutes, then it has to cook in the oven for 1 1/2 hours, so plan ahead! It taste great warmed up in a frying pan the next day too!

Beef Stew

Recipe adapted from: The Food Channel

1 1/2 pounds stewing beef cubes
3 tablespoons canola oil
1/2 cup shallots, minced
2 tablespoons garlic, chopped
3 tablespoons tomato paste
3 tablespoons all purpose flour
2 cups beef stock or broth
3/4 cup red wine (or grape or cranberry juice)
1 teaspoon fish sauce (optional)
1/2 tablespoon whole black peppercorns, crushed
5 thyme sprigs
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350ºF.
Season beef with salt and pepper to taste.
Heat 2 tablespoons oil in Dutch oven over medium-high heat.
Add meat to pot, searing on all sides until dark brown. Remove meat from pot.
Add shallots and garlic to the Dutch oven. If necessary add remaining oil. Sweat for 5 minutes.
Add tomato paste and cook until paste becomes fragrant and dark red, approximately 3 minutes.
Reduce heat to low and add flour.
Whisk in beef stock, breaking up any lumps. Add wine, fish sauce, black peppercorns, thyme, salt and pepper. Simmer over low heat until the sauce is thick enough to coat the back of a spoon.
Add the reserved beef to the sauce and bring to a boil. Cover and place in oven. Cook until tender, about 1 1/2 hours. (Sauce should continue to be at a light simmer while in the oven. If the sauce stops simmering bring it back to a simmer on the stove top and return to the oven.)