A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 3 pounds boneless beef chuck, cut into 2-inch cubes 3 tablespoons vegetable oil Salt, to taste Freshly ground black pepper, to taste 3 large carrots, peeled and

Rosemary and Goat Cheese Strata

Yield: 6 servings. 3 pounds boneless beef chuck, cut into 2-inch cubes 3 tablespoons vegetable oil Salt, to taste Freshly ground black pepper, to taste 3 large carrots, peeled and

Hearty Beef Stew

Beef Stew recipe

Yield: 6 servings.

3 pounds boneless beef chuck, cut into 2-inch cubes
3 tablespoons vegetable oil
Salt, to taste
Freshly ground black pepper, to taste
3 large carrots, peeled and sliced
2 large russet potatoes, peeled and cut into 2-inch cubes
3 stalks celery, sliced
2 yellow onions, quartered
⅓ cup all-purpose flour
2 tablespoons tomato paste
1 tablespoon sugar
1 cup dry red wine
1 cup water
Fresh parsley (optional)

Preheat oven to 300°. Brown beef on all sides in oil in skillet. Drain. Sprinkle beef with salt and pepper. Place the beef in a Dutch oven, or a deep casserole dish with a lid. Toss carrots, potatoes, celery, and onions in flour, and add to the beef. Mix together tomato paste, sugar, wine, water, and remaining salt and pepper. Pour over beef and vegetables, cover, and bake for 3 to 4 hours. Garnish with freshly chopped parsley.

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This story was published on Jan 11, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.