Classic Beef Stew

100 mins
Serves 4
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Directions

  1. 1Cube 3 lbs of chuck roast into 1-inch cubes.
  2. 2Cube 3 lbs of chuck roast into 1-inch cubes.
  3. 3Cube 3 lbs of chuck roast into 1-inch cubes.
  4. 4Add salt, pepper, garlic powder, onion powder, herbs de provence, flour, and Worcestershire sauce to the beef and mix well.
  5. 5Add salt, pepper, garlic powder, onion powder, herbs de provence, flour, and Worcestershire sauce to the beef and mix well.
  6. 6Add salt, pepper, garlic powder, onion powder, herbs de provence, flour, and Worcestershire sauce to the beef and mix well.
  7. 7Sear the beef in a large pot on all sides.
  8. 8Sear the beef in a large pot on all sides.
  9. 9Sear the beef in a large pot on all sides.
  10. 10Remove the beef from the pot.
  11. 11Remove the beef from the pot.
  12. 12Remove the beef from the pot.
  13. 13Add diced onion, celery, and minced garlic to the pot and cook until softened.
  14. 14Add diced onion, celery, and minced garlic to the pot and cook until softened.
  15. 15Add diced onion, celery, and minced garlic to the pot and cook until softened.
  16. 16Add tomato paste, beef base, beef broth, and red wine.
  17. 17Add tomato paste, beef base, beef broth, and red wine.
  18. 18Add tomato paste, beef base, beef broth, and red wine.
  19. 19Return the beef to the pot.
  20. 20Return the beef to the pot.
  21. 21Return the beef to the pot.
  22. 22Add rosemary, thyme, and bay leaf.
  23. 23Add rosemary, thyme, and bay leaf.
  24. 24Add rosemary, thyme, and bay leaf.
  25. 25Cover and cook on low for about 1 hour and 30 minutes.
  26. 26Cover and cook on low for about 1 hour and 30 minutes.
  27. 27Cover and cook on low for about 1 hour and 30 minutes.
  28. 28Add potatoes and carrots.
  29. 29Add potatoes and carrots.
  30. 30Add potatoes and carrots.
  31. 31Cook until the beef is tender.
  32. 32Cook until the beef is tender.
  33. 33Cook until the beef is tender.
  34. 34Serve with cheesy bread.
  35. 35Serve with cheesy bread.
  36. 36Serve with cheesy bread.

Ingredients

  • 3 lbs chuck roast
  • 3 lbs chuck roast
  • 3 lbs chuck roast
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp herbs de provence
  • 1 tsp herbs de provence
  • 1 tsp herbs de provence
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 2 tbsps Worcestershire sauce
  • 2 tbsps Worcestershire sauce
  • 2 tbsps Worcestershire sauce
  • 1 oil
  • 1 oil
  • 1 oil
  • 0.25 cup diced onion
  • 0.25 cup diced onion
  • 0.25 cup diced onion
  • 0.25 cup celery
  • 0.25 cup celery
  • 0.25 cup celery
  • 10 garlic cloves
  • 10 garlic cloves
  • 10 garlic cloves
  • 1 tomato paste
  • 1 tomato paste
  • 1 tomato paste
  • 1 beef base
  • 1 beef base
  • 1 beef base
  • 1 beef broth
  • 1 beef broth
  • 1 beef broth
  • 1 red wine
  • 1 red wine
  • 1 red wine
  • 1 rosemary
  • 1 rosemary
  • 1 rosemary
  • 1 thyme
  • 1 thyme
  • 1 thyme
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 potatoes
  • 1 potatoes
  • 1 potatoes
  • 1 carrots
  • 1 carrots
  • 1 carrots

Equipment

large potcutting boardknife