Beef Stew
Directions
- 1Cut the beef into 1-inch cubes. In a large bowl, add the meat, seasonings, and flour. Toss to evenly coat.
- 2Preheat oven to 320 Fahrenheit.
- 3Place a Dutch oven over medium-high heat and add the oil.
- 4Once hot, sear the meat on both sides in batches, flipping once.
- 5Set meat aside.
- 6Reduce the heat to medium/low and add the onion and garlic. Sauté for a few minutes until softened.
- 7Add the tomato paste and cook for a couple of minutes.
- 8Then add 1 cup of the beef broth and the balsamic vinegar. Stir to deglaze the pot and bring to a simmer.
- 9Stir in the rest of the beef broth, the meat, and the Worcestershire sauce. Stir well, cover, and place in the oven for one hour on the lower rack.
- 10Add in the chopped potatoes and carrots. Mix well and add back in the oven for another hour.
- 11Stir in the gravy mix and place back in the oven for 30 minutes.
- 12Salt and pepper to taste. Serve with warm bread.
Ingredients
- 2.5 lb chuck beef
- 3 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 Tbsp neutral cooking oil
- 1 chopped onion
- 6 minced cloves
- 2 tbsp tomato paste
- 5 cups beef broth
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 4 cups chopped potatoes
- 2 cups sliced carrots
- 0.25 cups McCormick brown gravy mix
Equipment
large bowlDutch oventongswooden spoon
Tips
- Serve with warm bread.
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