Hearty beef stew perfect for a chilly autumn evening.
beefy stew. and this recipe has a few special touches that makes it a true standout. get started by making a dredge for your beef. here i have all-purpose flour, and some flat leaf parsley, and fresh thyme. a little pinch of salt, and some ground black pepper. give that a good stir. and then these are one inch pieces of boneless beef chuck. put that in a few pieces at a time into the flour mixture, and give it a good toss. you want to save yourself a little bit of time, a lot of time in the grocery store, they sell stew meat cut up for you. when this is done, put the flour mixture aside because you will use it later. to get my stew going, i have heated oil in a dutch oven over medium high heat and cooked the meat in two batches. and then add some carrots, these tiny yukon gold potatoes cut in half, chipolini onions. you could use a regular yellow onion peeled and cut into wedges, and som