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Classic Beef Stew
The unique design of our cookware encourages foods to release their own flavorful liquids, which is why our recipes call for so much less (if any at all) than other recipes. Rest assured — you’re about an hour away from a stew of tender of beef, bathed in plenty of rich, silky sauce.
2 ½ pounds stew beef, preferably chuck
1 large onion, chopped large
1 1/2 cups low sodium chicken broth, beef broth, or water
2 garlic cloves, minced
1 teaspoon fresh chopped thyme or ½ teaspoon dried
3 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup dry red wine
1 bay leaf
Freshly ground black pepper
6 small new potatoes, quartered
2 carrots, chopped medium
1 ½ cups fresh or frozen peas
Heat the 4-quart stock pot over medium heat for about 5 minutes until it’s hot enough that water droplets bead across the surface, about 5 minutes.
Working in two batches, brown the beef on all sides in the hot, dry pan. (The meat will stick initially. It is ready to turn once it comes away from the pan with no resistance.) Transfer to a bowl and set aside.
Add the onions, and ½ cup of the broth to the pot and stir up the browned bits. Cover and cook about 5 min until the onions are softened.
Stir inthe garlic, and thyme cook uncovered for about 2 minutes.
Stir in the flour and tomato paste and cook for about 5 minutes, stirring often.
Stir in the wine, and remaining broth, scraping the bottom of the pot.
Add the beef, and bay leaf, and season with salt and pepper.
Cover and cook until steam just begins to escape from under the lid, about 10 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 1 hour.
Stir in the potatoes and carrots. Cover and cook for 45 to 60 minutes, or until the beef is very tender.
Stir in the peas and cook for about 10 minutes until the peas are just tender. Serve.