Beef Stew with Carrots
Adapted from Canal House
1 3-pound chuck steak, cut into 16 pieces, or stew meat
Salt and pepper to season meat
¾ to 1 cup flour
3 tablespoons olive oil
2 large yellow onions, sliced into thin slivers
2 cloves garlic, sliced thinly
6 anchovy fillets, minced
6 dried apricots
½ cup chopped fresh parsley
3 pounds carrots, peeled and cut into 1-inch pieces
3 cups vegetable stock
1 cup red wine
Preheat oven to 300 degrees F.
In an 8×13-inch baking dish (makes for easier coating), stir together the flour along with salt and pepper. Roll the beef in the flour and share off any excess. In a large Dutch oven, or a heavy-bottomed large pot, heat toil over medium heat. Add beef in batches and brown it on all sides. Remove from the pot and set aside. Add the onions, garlic, and anchovies to the pot and cook until the onions grow soft and translucent – about 10 minutes.
Return beef to the pot and add the remaining ingredients. Bring everything to a simmer over medium-high heat, cover, and put in the oven, letting the stew cook until the meat is tender, about 3 hours. Remove from the oven.
Using a slotted spoon, transfer the meat and vegetables to a large bowl. Skim the fat off the surface of the sauce using a large spoon, and then strain the sauce through a fine sieve into another bowl large enough for the liquid. Push any of the solids through the screen. Return the strained sauce to the pot and cook over medium-high heat until it thickens slightly. Meanwhile, prepare the noodles according to package instructions. Return the meat and carrots to the pot. Taste and season if needed, and serve over hot, buttered noodles.