A dip in the thermometer forced my cart to the beef aisle. In goes about a pound of cubed beef chuck. I'd like to say it was dinner for a family, but a teen boy and a hungry mom can (did) left only one serving as leftovers. No matter, it's EZ to double down.
1/3 cup flour with several heavy pinches of kosher salt and grinds of pepper.
1 lb beef cubed, toss in flour mix
Olive or veg oil for searing
Large onion, sliced or chopped
Clove or two of garlic, chopped
Shallot if available, chopped
2 tablespoons tomato paste
1 cup red wine
1 cup broth, chicken or beef, or water
A couple carrots, sliced 1/4 inch
Large russet potato or two, cubed and steamed (I used a leftover. Can also be cooked fully in stew or skipped entirely)
Heat oil in large, heavy bottom pot, medium flame. Sear beef, turning when it looks dark on each side. Takes about 8-10 minutes. Remove. Lower heat, add a drop of oil, cook onions 3-5 minutes until soft. Add a little broth if leftover flour in pan turns dark brown. Add tomato paste. Cook a minute. Add wine, bring to low boil to scrape up all the goodness on bottom of pan. Add beef back to pot. Cook almost 2 hours on very low flame or in oven at about 300-325. Very small bubbles.
Do laundry, walk dogs, write a financial report.
Add carrot slices & raw potato cubes if using. Cook another 45. Already cooked potatoes can be added for last 20.
Cooking time = about 2 1/2. Meat should be super tender.
Eat – B
Note: if doubling, sear beef in batches.
A bonus pic of the dogs who waited patiently…Note 2: don't use “lean” stew beef. It will disappoint.