Beef Stew

1h 40m
Serves 1
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Directions

  1. 1Combine all-purpose flour, Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder in a glass bowl.
  2. 2Mix the dry ingredients.
  3. 3Add chuck roast, cut into 1 to 1.5-inch pieces, to the flour mixture.
  4. 4Coat the chuck roast with the flour mixture.
  5. 5Heat oil in a Dutch oven over medium-high heat.
  6. 6Place the coated chuck roast pieces in a single layer in the hot Dutch oven.
  7. 7Brown the meat all around.
  8. 8Remove the browned meat from the pot and repeat the process for the rest of the meat.
  9. 9Add a little more oil to the pot.
  10. 10Add one yellow onion, chopped.
  11. 11Sauté the onion for 2 minutes, scraping the brown bits from the bottom of the pot.
  12. 12Add three minced garlic cloves and sauté for 30 seconds.
  13. 13Add beef broth.
  14. 14Add tomato paste and mix until dissolved.
  15. 15Add bay leaves and chili flakes.
  16. 16Return all the browned meat along with its juices to the pot and mix.
  17. 17Allow the stew to come to a simmer.
  18. 18Cover the pot, reduce the heat to medium-low, and cook for 1 hour and 30 minutes.
  19. 19Add carrots and celery to the stew.
  20. 20Cover the pot again and cook for another 10 minutes.
  21. 21Add yellow potatoes.
  22. 22Cover the pot and cook for another 25-30 minutes.
  23. 23Add frozen peas.
  24. 24Add chopped parsley.
  25. 25Allow it to cook for a couple more minutes before serving.

Ingredients

  • 0.25 cup all-purpose flour
  • 1 tablespoon Italian seasoning
  • 2.5 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 pounds chuck roast
  • 3 tablespoons oil
  • 1 yellow onion
  • 3 garlic cloves
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon chili flakes
  • 1 carrots
  • 1 celery
  • 1 yellow potatoes
  • 1 cup frozen peas
  • 1 chopped parsley

Equipment

Dutch ovenglass bowltongswooden spoon

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