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Hearty Beef & Vidalia Onion Stew

Ingredients

  • 2 pounds boneless chuck roast, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all purpose flour
  • 3 tablespoons olive oil, divided
  • 6 cups beef broth
  • 2 Vidalia onions sliced, about 4 cups
  • 2 large carrots, cut into 1-inch chunks, about 1 1/2 cups
  • 2 celery ribs, cut into 1/2-inch pieces, about 3/4 cups
  • 2 parsnips, cut into 1-inch chunks
  • 12 oz. small red potatoes or red potatoes cut into 1-inch chunks
  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons flour
  • Juice and zest of 1 orange
  • 1/4 cup chopped fresh parsley

Instructions

Season meat with salt, pepper, thyme, and sage. Place flour in large bowl, toss in seasoned meat chunks. Shake off excess flour. In large 6-quart pot or Dutch oven heat 2 tablespoons of the olive oil over medium heat. Working in batches, adding remaining tablespoon olive oil as needed, brown meat on all sides. Add beef broth, bring to boil on high. Reduce heat to maintain a simmer, cover and cook 1