3 pounds of beef chuck, cut into 1 1/2-inch cubes
Salt and pepper to taste
2 to 3 tablespoons of olive oil
2 medium onions, chopped (about 2 cups)
3 teaspoons of minced garlic
3 tablespoons of all-purpose flour
1 cup full-bodied red wine
2 cups of low-sodium chicken broth
1 teaspoon dried thyme leaves
1 1/2 cups of baby carrots, peeled and sliced
1 cup (6 ounces) frozen peas, thawed
1/4 cup parsley flakes for sprinkling
The Main Courses Chef presents ...
Beef Stew
at The Fatted Café
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Guard Cat on Duty
Coat the meat liberally with salt and pepper. Heat oil over medium-high
heat in a large stainless steel soup kettle. In two batches, brown the
meat on all sides, about 5 minutes per batch, set the browned meat
aside on a platter.

In the same pot, sauté the onions until almost softened, 4 to 5 minutes.
Reduce the heat to medium and add the minced garlic. Stir in the flour
and cook a minute or two until lightly colored. Stir in a cup of red wine,
scraping up any browned meat bits, and then stir in the chicken broth
and thyme. Pour the mixture into the 6-quart crock pot and add the
browned meat. Cover and set it on
High. After about an hour, reduce
the heat to
Low and simmer for 2 to 3 more hours. (Stew can be
cooled at this point, covered and refrigerated up to 3 days.)

About an hour before serving, pre-cook the sliced carrots and about 6
potatoes, cut in bite-size pieces, until almost tender; then add them to
the crock pot along with the uncooked peas.

Allow this to cool several minutes before serving. Sprinkle with parsley.
Serves 6 to 8.