This is the perfect dish for feeding hungry friends and family! Whenever I make it I imagine my two brothers pushing past me to get firsts, then seconds of this stew. My granny Mary used to make it during the colder months in California and bring it over on a Tuesday night – her day off.
4 pounds bottom round, well-trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup Portuguese dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon Portuguese sea salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed or 1/2 pound fresh haricot verts trimmed and halved
1 pound cooked egg noodles
In a large glass bowl, coat the beef in the flour. Heat a few tablespoons of the oil in a large French Oven over medium-high heat. I prefer using the Le Creuset French Oven. Brown the meat, a few pieces at a time, adding more oil as necessary. If not using a French or Dutch Oven, transfer to a 4- 6-quart slow cooker, otherwise remove meat, set aside to add back later. Add the onions to your French Oven and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; remove and set aside to be added back with the beef or transfer to slow cooker. Pour the wine into the French Oven and scrape up any browned bits; add to the cooker or leave in French Oven, adding back your beef and onions and stir in your potatoes, carrots, haricot verts broth, salt, thyme, and bay leaf. Cover and cook in the oven on 325°F for 7 hours. If you’re using a slow cooker cook on low for 7 ½ hours or on high for 4 hours. Add the peas and heat through.
Serve over egg noodles.
Yield: Makes 8 to 10 servings
Prep time: 35 Minutes
Other: 7 Hours, 25 Minutes