A long slow simmer gives this classic stew its savory richness. Once you’ve made Sunday Best Beef Stew, you will find that drying the beef and a good sear is the key to the best stew you will ever have.
Sunday Best Beef Stew
- 3 Pounds Beef Stew Meat, Cut in ¾” Cubes
- 1 Teaspoon Salt
- ¼ Cup Wondra Flour, Sauce and Gravy Flour
- ¼ Cup Safflower Oil
- 1 Large Sweet Yellow Onion,, Peeled, Cut in Half and each Half Cut into 6 Wedges
- 1 Tablespoon Brown Sugar
- 2 Tablespoon Tomato Paste
- 1 Tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 1 Quart Beef Stock,, No Salt Added or Low Sodium
- Salt to Taste
- ½ Teaspoon Black Pepper,, Freshly Ground
- 3 Cups Carrots,, Peeled and Cut in 1” Chunks
- 3 Cups Golden or Red Potatoes,, Small 2”, Quartered
- 1 ½ Cups Celery,, Cut in 1” Chunks
- Remove beef from packaging and dry well with a paper towel or clean kitchen towel. Drying the meat is essential to get good caramelization during the searing of the meat. Sprinkle meat with salt and Wondra Flour, coating all sides. Shake off excess flour.
- In a large Dutch oven heat safflower oil at medium heat. When oil is shimmering add cubes of dredged beef in batches, turning and browning until all sides are a rich golden brown. Remove beef from Dutch oven and add onion wedges. Cook until slightly brown and translucent.
- Add brown sugar, tomato paste, Worcestershire sauce, and bay leaf. Stir well and add beef stock. Return beef to Dutch oven, cover and bring to a boil and then reduce to a slight simmer. Cook 2 hours.
- Liquid should be reduced approximately by half. Taste and add additional salt, if needed. Add finely ground black pepper, if desired.
- Add carrots and ½ cup water and simmer another 30”.
- Add potatoes and simmer another 15”. Add celery and continue to cook until potatoes are tender.
- Remove bay leaf before serving.