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Craig Claiborne's Beef Stew
Ingredients
4 pounds
lean, boneless chuck steak
1/4 cup
olive oil
to taste
Salt and freshly ground pepper
1 tablespoon
finely chopped garlic
2 cups
coarsely chopped onions
6 tablespoons
flour
4 cups
dry red wine
2 cups
water
4 whole
cloves
1
bay leaf
1/2 teaspoon
thyme
6 sprigs
parsley, tied in a bundle
6 large
carrots, about 1 1/2 pounds, trimmed and scraped
Instructions
STEP 1
Cut the meat into two-inch cubes.
STEP 2
Heat the oil in a large skillet and add the beef cubes in one layer. Add salt and pepper; cook for about 10 minutes, stirring often.
STEP 3
Add the garlic and onions; cook for another 10 minutes. Sprinkle with flour and stir to coat the meat.
STEP 4
Add the wine and stir until boiling and thickened. Stir in water, cloves, bay leaf, thyme, and parsley. Cover and simmer for one hour.
STEP 5
Cut the carrots into one-inch lengths. If large, cut in half lengthwise. Add to the beef, cover, and cook for 30 minutes until tender. Serve sprinkled with parsley.
Nutrition Facts
(per serving)
Calories:
5992 calories
Servings:
8 servings
Carbohydrates:
160 g
Fat:
360 g
Fiber:
24 g
Protein:
360 g
Sugar:
48 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs
Total:
1 hrs 30 mins