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
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 |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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.
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.