Hearty Beef Stew

Name: Hearty Beef Stew
Yield: Serves 6 to 8
Ingredients: 3 pounds, chuck-eye roast, cut into 1 1/2-inch cubes; 1 1/2 teaspoons, table salt; 1 teaspoon, ground black pepper; 3 tablespoons, vegetable oil; 2 , medium onions, chopped coarse (about 2 cups); 3 medium cloves, garlic, minced; 3 tablespoons, unbleached all-purpose flour; 1 cup, red wine (preferably full-bodied); 2 cups, low-sodium chicken broth; 2 , bay leaves; 1 teaspoon, dried thyme; 6 , small boiling potatoes, peeled and halved; 4 , large carrots, peeled and sliced 1/4-inch thick; 1 cup, frozen peas (6 ounces), thawed; 1/4 cup, minced fresh parsley leaves

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Appears in Cook's Illustrated January/February 1996, America's Test Kitchen TV

Choose chuck, use a combination of broth and wine, and thicken at the beginning for a simple but intensely flavored stew.

SERVES6 to 8

TIME2¾ hours

has video

WHY THIS RECIPE WORKS

Our goal in developing this beef stew recipe was to keep the cooking process simple without compromising the stew's deep, complex flavor. We chose chuck for its great flavor and abundance of intramuscular fat and connective tissue, which ma...

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