Beef Stew

90 mins
Serves 1
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Directions

  1. 1Cut the chuck beef into 1-inch cubes.
  2. 2Add Worcestershire sauce, browning sauce, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and all-purpose flour to the beef and mix well.
  3. 3Chop the celery, onion, garlic, carrots, and Yukon gold potatoes.
  4. 4Add vegetable oil to a large pot and sear the beef in batches until browned, then remove and set aside.
  5. 5Add the chopped celery, onion, and garlic to the pot and sauté.
  6. 6Stir in tomato paste and roast beef base paste.
  7. 7Pour in the beef stock and red cooking wine.
  8. 8Return the seared beef and its juices to the pot.
  9. 9Add fresh rosemary, thyme, and bay leaves.
  10. 10Cover the pot and let it cook for an hour and a half.
  11. 11Add the chopped carrots and potatoes to the pot, cover, and cook until the potatoes are fork-tender.
  12. 12Serve the beef stew hot, garnished with fresh herbs and crunchy toast.

Ingredients

  • 3 pounds chuck beef cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon browning sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 stalks celery
  • 0.25 cup finely chopped yellow onion
  • 8 cloves minced garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons roast beef base paste
  • 4 cups beef stock
  • 0.66 cup red cooking wine (merlot or any dark red wine)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs bay leaves
  • 4 large roughly chopped carrots
  • 3 medium Yukon gold potatoes cut into cubes

Equipment

cutting boardknifelarge pottongswooden spoonsmall bowllarge bowlmeasuring cupsovenbaking sheet

Tips

  • Use a fatty cut of chuck roast for flavor; you can remove the fat later.
  • If you don't use wine, double down on the beef broth.
  • Serve with crunchy toast.