Aromatherapy Beef Stew
Author: 
 
Recipe Name: Aromatherapy Beef Stew Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8–10 servings
Ingredients
  • 3 pounds stew beef, cut into bite-sized pieces
  • 3 cups all-purpose flour
  • 4 tablespoons vegetable oil
  • 3 garlic cloves, peeled and minced
  • 1 pound fresh baby carrots
  • ½ pound fresh pearl onions, peeled
  • 10 small red potatoes, cut into quarters
  • 3 cups beef stock
  • 2 cups (16-ounces) crushed tomatoes
  • 1 bottle dry red wine, divided
  • 2 bay leaves
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen
  • English peas
Instructions
  1. Preheat the oven to 325 degrees. Dredge the beef in the flour until coated on all sides, shaking off the excess. Place a large Dutch oven over high heat and add the oil. When the oil is hot, add the meat a few pieces at a time.
  2. Cook, turning several times with tongs, until the meat is crispy and brown on all sides. Remove to a large dish. Repeat until all the meat is cooked and set aside. Reduce heat to medium-high. In the same pot, add the garlic, carrots, onions and potatoes. Sauté 5 minutes. Add the browned meat, stock, tomatoes, 2 cups of the wine, bay leaves, basil, salt and pepper. Cover and place in the oven. Bake 1 hour.
  3. Add the remaining wine and bake, covered, 3 hours more or until the stew is fork-tender. Gently stir in the peas and adjust the seasonings if necessary. Remove and discard bay leaves. Serve hot.
  4. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/dutch-oven-cooking/