1 lb boneless chuck roast beef
1 tbsp of vegetable oil
2 tsp of salt
1tsp of pepper
½ of a diced yellow onion
¼ cup of flour
1 clove of minced garlic
1/3 cup of red cooking wine
2 cups of beef broth
2 cups of water
¼ tsp of dried rosemary
1 bay leaf
¼ tsp of dried thyme
1 cup of mixed vegetables
2 large russet potatoes, pealed and cut
* This recipe serves four — you can adjust measurement for more or less people
Bundling up in the cold weather has made me want nothing but food that would help keep me warm. While being snowed in, I decided to make a filling beef stew to warm up. Enjoy!
1. Take a pot with a tight fitting lid and place it on a stove on medium heat. Add the vegetable oil.
2. When it begins to smoke, add the beef and make sure it browns well. As the beef is cooking, add salt and pepper.
3. Once the beef is cooked, remove it from the pot and set it aside for later.
4. Add your diced onions to the pot and sauté for about three minutes. Once they start to soften, reduce the heat to medium low and add the flour. Cook for two minutes.
5. Next, add the garlic and cooking wine. As the cooking wine simmers, the flour will start to thicken, stir for five minutes.
6. Next add the broth, water, bay leaf, thyme, rosemary and beef to the pot. It should begin to simmer gently after a few minutes. Cover the pot and let it cook for about 30 minutes.
7. Once this is cooked, add the potatoes and mixed vegetables. Simmer for another 20 minutes, or until the meat and vegetables are tender.
8. Finally turn off the heat and let it sit for 10 minutes before serving.
Live on campus? There stoves available for use scattered throughout campus including in the lounges of Townhouse South, Hausdoerffer, Phelps and Cromwell.