Radonsky for the New Millennium by Alton Brown
Transport your taste buds to the next level of comfort food with Alton Brown's "Radonsky for the New Millennium," a hearty beef stew reimagined for modern kitchens. This recipe elevates tender chunks of seared beef chuck roast, slow-braised with rich aromatic vegetables, red wine, and fresh herbs. Classic additions like Russet potatoes and a pop of vibrant peas create a perfectly balanced dish that's as cozy as it is satisfying. Featuring the depth of caramelized tomato paste and the savory richness of beef stock, every bite is a symphony of bold flavors. Perfect for a weekend dinner or a cozy family gathering, this one-pot wonder is a timeless treasure, slow-cooked to perfection. Pair it with crusty bread or creamy mashed potatoes for a complete meal guaranteed to impress. Keywords: hearty beef stew, Alton Brown recipe, modern comfort food, one-pot dinner, slow-braised beef.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups beef stock
- 1 cup red wine
- 1 whole bay leaf
- 3 sprigs fresh thyme
- 2 large Russet potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Cut the beef chuck roast into 1-inch cubes. Season generously with kosher salt and black pepper.
Heat a large Dutch oven over medium-high heat and add the vegetable oil. Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
In the same Dutch oven, add the diced onions, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
Return the seared beef to the Dutch oven. Add the beef stock, bay leaf, and thyme sprigs. Stir to combine and bring to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 1 hour and 30 minutes.
Remove the pot from the oven and add the cubed potatoes. Stir to combine and return to the oven for an additional 45 minutes.
Remove the thyme sprigs and bay leaf from the stew. Stir in the frozen peas and cook on the stovetop over medium heat for 5-10 minutes until the peas are heated through.
Garnish with chopped parsley and serve hot with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
3633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 39.8 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 7873 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
