Recipes by A.I.
American

Beef Stew

Recipe from Food Network

Cuisine
American
Protein
beef
Dietary
unknown
Time
20 minutes

Ingredients

  • Vegetable oil, for searing
  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into sixths
  • 5 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 1/3 cup all-purpose flour, or enough to cover
  • 10 cups cold water, chicken broth, or beef broth
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds medium red potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 7 canned whole peeled tomatoes, lightly crushed
  • 2 to 3 teaspoons red wine vinegar, or to taste

Method

  1. Heat oil in a Dutch oven. Season and brown the beef in batches, then transfer it to a plate; discard the oil and wipe out the pan.
  2. Heat the oven to 325°F. Melt the butter, brown the onions, then add garlic and tomato paste. Return the beef, coat with flour, and cook until the flour is lightly toasted.
  3. Add water or broth. Tie parsley, thyme, and bay leaves together and add the bundle. Season, cover, and cook in the oven until the beef is tender, about 1 1/2 hours. (It may also simmer on the stovetop.)
  4. Skim the fat. Add potatoes, carrots, celery, and tomatoes; simmer uncovered until the liquid thickens and vegetables are tender, about 1 hour. Remove the herb bundle, stir in vinegar, adjust seasoning, and serve.

To drink

Pairing
Textbook 2022 Cabernet Sauvignon (Yountville), $80.00
On a budget
Bishop’s Peak 2023 Pinot Noir (San Luis Obispo Coast), $20.00

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