Beef Stew with Thyme

Beef Stew with Thyme

Beef Stew with Thyme Food Stock Photo

© Nicole Branan | Image ID: 33-888

Full Size Image Dimensions: 3834 pixels by 4710 pixels

 

Image Description: Juicy beef stew with sprigs of thyme on a vintage, oval plater with an intricate painted blue border on a rustic farmhouse table.

Image Keywords: meat, spoon, herb, plate, distressed wood surface, sauce, salt and pepper shaker, food, brown, stock food photo, moody, dark, somber, farm table, stock food image, stock photography, food photography

 

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I have another image from this series available:

Beef Stew with Thyme Food Stock Photo

© Nicole Branan | Image ID: 33-887

Full Size Image Dimensions: 3529 pixels by 5293 pixels

 

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Recipe Notes: For this beef stew I used a chuck roast, which, in my experience, is much more tender than many other cuts of stew meat. The dish is flavored with red wine, a bay leaf, fresh thyme and a little bit of ground cinnamon, which works great with the beef.

 

Beef Stew with Thyme

(by Nicole Branan)

serves 4

Ingredients:

  • vegetable oil to sear the meat
  • one 1.5-pound chuck roast, cut into 1- to 2-inch cubes
  • salt and pepper
  • 1 small yellow onion, diced
  • 1 teaspoon ground cinnamon
  • 1.5 cups dry red wine
  • 2.5 cups chicken broth
  • 1 bay leaf
  • two sprigs of fresh thyme
  • 1 cup sliced carrots
  • 1 cup peeled, cubed potatoes
  • 1-2 tablespoons cornstarch
  • 1/2 cup frozen peas

 

Directions:

  • Thoroughly pat the meat dry with paper towels and season with salt and pepper.
  • Heat a bit of vegetable oil in a Dutch oven until shimmering.
  • Working in batches, brown the meat in the Dutch oven on all sides. Sear the meat well but be careful not to burn it. 
  • Transfer the meat to a bowl and set aside.
  • Add the onion to the Dutch oven and cook until translucent.
  • Add the cinnamon to the onion and stir until fragrant.
  • Add wine and chicken broth and stir to bring all the brown bits at the bottom of the Dutch oven into the liquid.
  • Add bay leaf and thyme, then add the meat (and accumulated juices) back into the Dutch oven.
  • Bring the mix to a boil, then turn the heat to low, put on the lid and simmer the stew for an hour and a half.
  • Add carrot and potato and continue to simmer for another hour.
  • Dissolve one tablespoon of cornstarch in a little bit of water and stir into the boiling liquid. If that doesn't thicken the stew enough for your taste, mix up more cornstarch and add in the same fashion.
  • Add the frozen peas and heat them through for a few minutes.

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