# Hearty Beef and Vegetable Stew

A hearty beef and vegetable stew, perfect for a cold day.

- Total time: 30 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 2 pounds chuck
- 1 teaspoon vegetable oil
- 0 salt
- 0 pepper
- 1 portabella mushroom
- 0.5 pound kale
- 4 parsnips
- 2 onion
- 4 carrots
- 12 ounces potatoes
- 0.5 cup peas
- 1 tablespoon vegetable oil
- 1 tablespoon fresh thyme
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1.5 cup red wine
- 2 cups beef broth
- 2 cups chicken broth
- 2 bay leaves
- 0.25 cup parsley

## Instructions

1. Cut the chuck into 1 1/2 inch pieces.
2. Remove big lumps of fat from the meat.
3. Pat the meat dry with paper towels.
4. Season with salt and pepper.
5. Brown the beef in two batches in a Dutch oven with 1 teaspoon of vegetable oil over medium-high heat.
6. Cut the portabella mushroom into 1/2 inch pieces.
7. Add the mushrooms to the Dutch oven and cook over medium heat using the fat left from browning the beef. Cover and let the mushrooms sweat for 5-10 minutes.
8. Remove the woody stem from the kale and cut the leaves crosswise into 1/2 inch slices. Wash in a salad spinner.
9. Cut the parsnips lengthwise, then crosswise into 1-inch pieces.
10. Once the mushrooms have sweated, cook until browned (5-10 minutes).
11. Add 1 tablespoon of vegetable oil, 2 chopped onions, 3 cloves of minced garlic, and 1 tablespoon of fresh thyme.
12. Cook for 30 seconds to bloom the garlic.
13. Add 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Stir to combine and ensure no dry bits of flour remain.
14. Add 1.5 cups of red wine, whisking to dissolve the flour.
15. Add 2 cups of beef broth and 2 cups of chicken broth. Whisk to combine and ensure there are no lumps.
16. Add 2 bay leaves.
17. Add the browned beef and any accumulated juices from the bowl.
18. Bring the stew to a simmer, cover, and cook in a 300°F oven for 1 hour and 30 minutes.
19. After 1 hour and 30 minutes, add the parsnips, carrots, and potatoes (all cut into 1-inch pieces). Stir.
20. Return to the oven, covered, for another hour.
21. Add kale and stir to submerge it in the stew.
22. Return to the oven for the last 10 minutes.
23. Remove from oven, add peas and parsley.
24. Stir and serve.

## Equipment

- knife
- cutting board
- paper towels
- Dutch oven
- tongs
- whisk
- wooden spoon
- salad spinner

## Source

- Original video: https://www.youtube.com/watch?v=D21ljhuE3qA
- Recipe page: https://www.cliprecipe.com/recipe/cd6fcb41-8721-4a17-904f-cbd9415f399c
- Extracted: 2025-02-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt