One of Craig Claiborne's recipes for the New York Times is for Beef Stew. This combines sauteed beef, onions and garlic with wine, flour and carrots, cooking the whole dish in a single pan.
Craig Claiborne's Beef Stew
This simple recipe yields about eight servings.
Prep Time: 10 min.
Cook Time: 1 hr 50 min.
Ready In: 2 hr.
- 4 lbs., boneless chuck steak
- 1/4 C., olive oil
- Salt and pepper to taste
- 1 tbsp., finely chopped garlic
- 2 C., coarsely chopped onions
- 6 tbsp., flour
- 4 C., dry red wine
- 2 C., water
- 4 whole cloves
- 1 bay leaf
- 1/2 tsp., thyme
- 6 sprigs parsley, tied in a bundle
- 6 large carrots, trimmed and scraped
- Heat the beef
- Add the onions
- Add the wine and herbs
- Add the carrots
Chop the beef steak into 2-inch cubes and heat in a large skillet with the olive oil, salt and pepper. Cook the beef cubes in a single layer and turn occasionally for 10 minutes.
Add the garlic and onions to the pan and continue to cook for a further 10 minutes, stirring occasionally. Sprinkle the mixture with flour, stirring to ensure the meat is evenly coated.
Pour the wine into the skillet and continue to cook until the mixture reaches a boil and thickens. Add water and stir. Add the cloves, bay leaf, thyme and parsley bundle. Cover the skillet and simmer for 1 hour.
Cut the carrots into 1-inch pieces, halving lengthwise if the carrots are large. Add them to the skillet, recover and cook for a further 30 minutes until the carrots are tender. Serve the stew hot, garnished with chopped parsley.