I’ve never had much luck with stews and roasts – for some reason they just never have much flavor… that is until I discovered Williams Sonoma recipes online. The last time I made a pot roast it was from W-S and now this stew is also adapted from a W-S recipe… This stew was out of this world amazing and it was just what I was looking for. Full of flavor but still simple and comforting. DEFINITELY a winner!
3 lb. boneless stewing beef, cut into 1-inch cubes
1⁄3 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 Tbs. olive oil
1 1⁄2 cups red wine
1 large yellow onion, finely chopped
2 garlic cloves, crushed
2 carrots, peeled and cut into 1⁄2-inch pieces
2 celery stalks, cut into 1⁄2-inch pieces
1⁄2 lb. new potatoes, cut into 1⁄2-inch pieces
1 Tbs. tomato paste
1 1⁄2 cups beef stock
3 fresh thyme sprigs
-In a large bowl, toss the beef with the flour, salt and pepper to coat evenly.
-Transfer to a bowl.
-Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits.
-Pour the liquid over the beef and vegetables and serve immediately.