Sunday Beef Stew

A good recipe for St. Patrick's Day or a lazy Sunday afternoon. It takes a few hours, but the hands-on time is much shorter. Freeze the leftovers for another time. (from Real Simple)

3 tablespoons flour

kosher salt and black pepper

5 lbs beef chuck, cut into 16 large pieces

2 tablespoons olive oil

6 oz can tomato paste

2 stalks celery, cut into 3" pieces

one medium onion, peeled and quartered

one bottle of red wine, such as Pinot Noir or Syrah

2 bay leaves

2 lbs medium carrots, cut into 3" pieces

1 lb parsnips, cut into 3" pieces (or peeled turnips)

two 12 oz. packages egg noodles, if serving all the stew—otherwise use one

2 tablespoons butter

1/2 cup chopped fresh parsley 

Preheat oven to 325 degrees. Mix the flour, 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Add beef pieces and toss them until well-coated. Heat the olive oil over medium-high heat in a large oven-safe pot. Working in batches, brown the pieces of meat for 6-8 minutes, then transfer to a plate or platter. Add tomato paste, celery, onion, wine, bay leaves, 1/4 of the carrots, 2 cups water and browned meat to the pot. Bring to a boil, then cover pot, place in oven, and bake for 2 hours. 

Remove cooked vegetables from the pot and discard, and skim any fat from the top. Add the rest of the carrots and the parsnips. Cover the pot, return to oven, and cook for another 45-60 minutes or until the meat and vegetables are both tender. (If it seems thin, simmer uncovered on the stove a bit until it thickens.) Before stew is finished, cook egg noodles and toss with butter. Spoon stew over and sprinkle with parsley before serving. 

*Chuck roast, top round, bottom round, brisket and short ribs would all work here. We've split a cow share with friends the last few years and this has been a good recipe for the cheaper cuts.