Barnabas's Chamber Hearty Stew
A robust and warming stew, perfect for fortifying yourself against the unsettling realities of a forgotten past. This dish is designed to be deeply flavorful and comforting, reminiscent of a meal savored in a dimly lit, ancient chamber. It’s a slow-cooked delight that rewards patience.
Directions
- 1
Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
- 3
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened, scraping up any browned bits from the bottom of the pot.
- 4
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant.
- 5
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- 6
Pour in the red wine, scraping up any remaining bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
- 7
Add the beef broth, diced tomatoes (with their liquid), and bay leaves. Return the beef to the pot, along with any accumulated juices.
- 8
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is fork-tender. Alternatively, you can transfer the covered pot to a preheated oven at 325°F (160°C) for 2 to 2 1/2 hours.
- 9
Check seasoning and adjust with salt and pepper as needed.
- 10
Remove the bay leaves before serving. Garnish with fresh chopped parsley.
- 11
Serve hot with crusty bread or mashed potatoes.