Smoky Beef Stew with Blue Cheese and Chives

Smoky Beef Stew with Blue Cheese and Chives
Photo by Leigh Beisch


  • ¼ cup flour
  • 1 tablespoon smoked paprika (see Notes)
  • 2 large onions, peeled and cut into 1/2-in. wedges
  • 1 teaspoon chipotle chile powder
  • 2 bottles (750 ml. each) dry red wine
  • About 2 tbsp. vegetable oil
  • 1 pound carrots, peeled and cut into 1/4- by 2-in. sticks
  • + 8 more ingredients
    • ¼ cup minced chives
    • Freshly ground black pepper
    • 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
    • 4 strips hardwood-smoked bacon, chopped
    • ½ cup crumbled blue cheese
    • About 1 tsp. salt
    • 2 pounds russet or Yukon Gold potatoes, peeled and cut into large pieces
    • 1 tablespoon butter

1. Heat a heavy, large casserole or Dutch oven (not nonstick) over medium-high heat. Add 1 tbsp. oil. When hot, add 1/5 to 1/4 of the beef. The first piece should sizzle when it hits the pot; if it doesn't, remove it and wait for the oil to get hotter. The pieces should not touch-you want plenty ...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network