Beef Stew

120 mins
Serves 10
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Directions

  1. 1Cube the chuck roast into 1-inch pieces.
  2. 2Add the cubed chuck roast to a bowl.
  3. 3Season the beef with olive oil, salt, black pepper, paprika, onion powder, and garlic powder.
  4. 4Finish seasoning with flour and mix until well coated.
  5. 5In a pot, add some oil and brown the beef to give it color.
  6. 6Remove the browned beef from the pot.
  7. 7Chop the onions.
  8. 8Chop the celery.
  9. 9Add the chopped onions and celery to the pot.
  10. 10Add minced garlic to the pot.
  11. 11Cook down the vegetables for a bit.
  12. 12Add tomato paste to the pot and mix.
  13. 13Add beef broth to the pot.
  14. 14Optionally, add red wine to the pot.
  15. 15Reintroduce the browned beef to the pot.
  16. 16Add bay leaves, thyme, and rosemary to the pot.
  17. 17Bring the stew to a boil.
  18. 18Reduce to a simmer and let it cook for an hour and 30 minutes, keeping an eye on it.
  19. 19Chop baby Yukon potatoes into halves.
  20. 20Chop carrots into chunks.
  21. 21Add the chopped potatoes and carrots to the pot.
  22. 22Cook on low heat for 30 minutes until the beef is super tender.
  23. 23Top with chopped fresh parsley.
  24. 24Serve the beef stew, optionally with mashed potatoes.

Ingredients

  • 3 Lbs Chuck Roast
  • 1 Tbsp Olive Oil
  • 1 Tbsp Onion powder
  • 1 Tbsp Garlic powder
  • to taste Coarse Salt
  • to taste Coarse Black Pepper
  • 1 Tsp Paprika
  • 3 Tbsp all-purpose Flour
  • 1 lb Baby Yukon Potatoes
  • 1 Large Yellow Onion
  • 3 Bay leaves
  • 1 Bundle Thyme
  • 2 Sprigs Rosemary
  • 2 Carrots
  • 3 Stalks Celery
  • 7 Cloves Garlic
  • 6 Cups Beef stock (Low Sodium)
  • 1 Cup Red wine (optional, Cabernet Sauvignon)
  • 3 Tbsp Tomato paste
  • Fresh parsley

Equipment

BowlPotTongsCutting boardKnifeSheet tray