Hearty Beef Stew

Name: Hearty Beef Stew
Yield: serves 6
Ingredients: 3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes; Kosher salt; Freshly ground black pepper; 6 tablespoons butter; 3 tablespoons all-purpose flour; 2 large onions, chopped; 1/4 cup tomato paste; 3 cups dry red wine; Two 14 1/2-ounce cans beef broth; 1 tablespoon dark-brown sugar; 1 1/2 pounds baby red-skinned potatoes, quartered; One 10-ounce package baby carrots, rinsed; 1 pound fresh cremini mushrooms, stemmed, caps thickly sliced; 3 tablespoons whole-grain mustard; 3 tablespoons chopped fresh flat-leaf parsley

December 9, 2011

Pat: My brothers and I have always been good eaters. As you can imagine, this meant a lot of work for our momma—feeding five hungry boys was no easy task. We all played football, and would come home after practice absolutely ravenous, ready to eat everything in the house. Lucky for us, she specialized in hearty dishes like spaghetti, lasagna, pot roast—and this rich stew. Packed with vegetables, tender beef, and a savory broth, it managed to satisfy my brothers and me . . . at least for a few hours. When the first fall chill sets in, I find myself drawn back to Momma’s cooking, so this stew remains a Neely staple (these days, however, we make it with more red wine). It’s a great weekend recipe, when you’ve planned a day of projects around the house, because it requires only a bit of up-front work—then you get to enjoy the intoxicating smell of the stew as it simmers. Although I live in a home with three girls, don’t be fooled: They hold their own when it comes to projects and this stew (they can polish off plenty of both). As Gina says, “Everyone has an inner pig that needs to be set free once in a while.”

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