Serves 10
Directions
- 1Cut the chuck roast into 1-inch cubes.
- 2Add the cubed beef to a bowl.
- 3Season the beef with olive oil.
- 4Add salt to the beef.
- 5Add black pepper to the beef.
- 6Add paprika to the beef.
- 7Add onion and garlic powder to the beef.
- 8Finish seasoning with flour.
- 9Mix the beef until seasoned.
- 10In a pot, add some oil and brown the beef to give it color.
- 11Remove the browned beef from the pot.
- 12Chop the onions.
- 13Chop the celery.
- 14Add chopped onions and celery to the pot.
- 15Add minced garlic to the pot.
- 16Cook the vegetables down for a little bit.
- 17Add tomato paste to the pot.
- 18Stir the tomato paste into the vegetables.
- 19Add beef broth to the pot.
- 20Optionally, add red wine to the pot.
- 21Reintroduce the browned beef to the pot.
- 22Add bay leaves, thyme, and rosemary to the pot.
- 23Bring the stew to a boil.
- 24Bring the stew down to a simmer and let it cook for 1 hour and 30 minutes.
- 25Chop up baby Yukon potatoes.
- 26Chop up carrots.
- 27Add the chopped potatoes and carrots to the pot.
- 28Cook the stew on low heat for another 30 minutes until the beef is super tender.
- 29Top with some parsley for garnish.
- 30Serve the beef stew, optionally with mashed potatoes.
Ingredients
- 3 Lbs Chuck Roast
- 1 tbsp Olive Oil
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- Coarse Salt
- Coarse Black Pepper
- 1 tsp Paprika
- 3 tbsp All-purpose Flour
- 1 lb Baby Yukon Potatoes, halved
- 1 Large Yellow Onion, Diced
- 3 Bay leaves
- 1 bundle Thyme
- 2 sprigs Rosemary
- 2 Carrots, sliced into chunks
- 3 stalks Celery, chopped
- 7 cloves Garlic, minced
- 6 cups Beef stock (Low Sodium)
- 1 cup Red wine (optional, Cabernet Sauvignon)
- 3 tbsp Tomato paste
- Fresh parsley, chopped for garnish
Equipment
BowlPotCutting boardKnifeTongsSpoon
Tips
- Keep an eye on the stew while it's simmering to prevent burning.
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