Parker’s Beef Stew

Jun 09, 2023June 9, 20230 15
Parker's Beef Stew - a hearty and savory stew perfect for colder weather
in Stew

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 lbs good quality beef chuck , cut into 1 1/2-inch cubes
1 bottle red wine
2 whole garlic cloves , smashed
3 bay leaves
2 cups all-purpose flour
kosher salt
fresh ground black pepper
olive oil
2 yellow onions , cut into 1-inch cubes
1 lb carrot , peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb white mushroom , stems discarded and cut in 1/2
1 lb small potato , halved
1 tablespoon minced garlic
1 can chicken stock
1 sprig fresh rosemary
1/2 cup chopped sun-dried tomato
2 tablespoons Worcestershire sauce
1 package frozen peas

Nutrision Information

Servings Per Recipe
8
Calories
373
Sugar
7g
Fat
13g
Parker's Beef Stew is a classic recipe that has been enjoyed by families for generations. The dish is perfect for colder weather, as it's hearty, comforting, and warming. The savory beef pairs perfectly with the sweetness of the vegetables, while the addition of red wine and sundried tomatoes adds depth to the flavor. The aroma of this stew is intoxicating, filling the kitchen with the scent of rosemary and bay leaves while it cooks. Once you try this recipe, it's sure to become a family favorite!

Instructions

1.Preheat oven to 325°F (170°C).
2.In a large mixing bowl, combine flour, salt, and black pepper. Dredge beef chunks in the flour mixture, shaking off any excess. Reserve remaining flour mixture.
3.Heat olive oil in a large Dutch oven over medium-high heat. Add beef chunks and cook until browned on all sides, then transfer to a plate. Add onions to the Dutch oven and stir occasionally, cooking until softened.
4.Add garlic and mushrooms to the Dutch oven and stir occasionally, cooking until mushrooms are softened. Add reserved flour mixture to the Dutch oven and stir well.
5.Gradually stir in the red wine, chicken stock, Worcestershire sauce, and sun-dried tomato to the Dutch oven, scraping any browned bits from the bottom. Add back the beef chunks and any juices on the plate, along with bay leaves and rosemary sprig. Bring to a simmer.
6.Cover the Dutch oven and place it in the oven until the beef is tender and the sauce has thickened, approximately 2 1/2 to 3 hours.
7.Remove the Dutch oven from the oven. Add sliced carrots and potatoes to the Dutch oven, and stir until coated in the sauce. Return the pot to the oven and cook until vegetables are tender, approximately 30 minutes.
8.Remove the Dutch oven from the oven and stir in the frozen peas to the stew. Let it sit for 5 minutes before serving.

PROS

This beef stew is a classic comfort food and perfect for colder weather.
The use of red wine in the recipe adds depth and complexity to the flavor, while the addition of sundried tomatoes and Worcestershire sauce adds richness and umami taste.

The dish is hearty and filling, with plenty of protein and vegetables to keep you satisfied.

CONS

This dish takes a few hours to cook, so it’s not ideal for a quick weeknight dinner.

Also, the use of flour as a thickening agent can make the dish heavy for some people.

HEALTH & BENEFITS

Beef is an excellent source of protein and iron, while the vegetables in this recipe provide fiber, vitamins, and minerals. The use of red wine can also provide antioxidants to the dish, which may have some health benefits. However, this dish is high in calories and fat, so it should be enjoyed in moderation.

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