Red Wine Beef Stew with Potatoes and Green Beans - beef chuck

Method

• Season the beef cubes lightly with salt and pepper.
• Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat.
• As soon as the butter starts to turn brown, add half the beef and raise the heat to high.
• At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown.
• Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off.
• If the pan starts to get too brown at any point, just turn down the heat a little.
• Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high.
• Cook until the onion starts to turn translucent, about 5 minutes.
• Stir in the flour until it has been worked into the veggies and you can't see it any more.
• Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary.
• Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer.
• Partially cover the pot and cook 50 minutes.
• Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes.
• Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.