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