Books & Spoons Recipe for SLOW COOKED BEEF STEW

18/11/2016

When it gets dark, wet, and cold outside I love to make lots of soups and stews that will warm me up from inside out. This slow cooked piece of heaven also known as meat stew took three hours in the oven to simmer, brought lovely aromas into the house, was so tasty and soothing, and the flavors got even better the day after.
If you happen to have leftovers, heat them up on a medium heat on top of the stove until thoroughly brought up to the temperature. Or you can freeze the leftovers in an airtight container for up to two months.
I hope you enjoy it! Till next time
~ Cheers!

SLOW COOKED BEEF STEW

4 lb / 1,8 kg chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup crushed tomatoes
6 cups low-sodium vegetable broth
1 medium red onion, quartered
2 bay leaves
4 sprigs thyme
1/2 celeriac cut into small pieces
1 parsnip cut into small pieces
8 medium carrots (about 2 pounds), peeled and cut into medium dice
1 lb / 0,5 kg pounds baby white or red potatoes, halved

Preheat the oven to 325°F.
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat.
Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned.
Pour off and discard any drippings from the pot.
Add the tomatoes, broth, onion, bay leaves, thyme, parsnip, celeriac, and half of the carrots and bring to a boil.
Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven.
Cook for 2 hours.
Add the potatoes and the remaining carrots to the pot, cover, and return to the oven.
Cook until the meat and vegetables are fork-tender, about 1 hour more.