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Beef stew

Samantha Okazaki / TODAY


  • 1 tablespoon canola oil
  • 2 1/2 pounds flat iron steak, trimmed, and cut into 1-inch squares and placed on toweling to make sure they are dry
  • Sea salt and freshly ground pepper
  • 1 large yellow onion, diced
  • 2 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour
  • 3 ribs celery, sliced
  • 4 medium carrots, peeled, thinly sliced on bias
  • 4 medium Yukon potatoes, peeled, cut into 3 quarter inch dice
  • 2 cups pinot noir or red Burgundy
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cups good beef stock
  • 2 tablespoons Italian flat-leaf parsley, chopped
  • Preparation

    In a large Dutch oven, over medium-high heat, season half the meat liberally with salt and pepper and brown on two sides, for approximately 3 minutes. Remove meat from pan and repeat with the second batch. Set meat aside.

    Samantha Okazaki / TODAY

    On high heat, add oil, onions and garlic, thyme and bay leaf. Brown for 5 minutes. Add the flour and stir until it is thoroughly moistened. Then add carrots, celery, potatoes and red wine, stirring until liquids are smooth. Bring to a boil and reduce for 5 minutes, stirring frequently. Add the beef stock and simmer for 15 minutes. Add back the beef, chopped parsley and bring to a simmer. Adjust seasoning with salt and pepper to taste and serve.