Beef Stew
Directions
- 1Cut the chuck beef into 1-inch cubes.
- 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.
- 3Chop the celery, onion, garlic, carrots, and Yukon gold potatoes.
- 4Add vegetable oil to a large pot and sear the beef in batches until browned, then remove and set aside.
- 5Add the chopped celery, onion, and garlic to the pot and sauté.
- 6Stir in tomato paste and roast beef base paste.
- 7Pour in the beef stock and red cooking wine.
- 8Return the seared beef and its juices to the pot.
- 9Add fresh rosemary, thyme, and bay leaves.
- 10Cover the pot and let it cook for an hour and a half.
- 11Add the chopped carrots and potatoes to the pot, cover, and cook until the potatoes are fork-tender.
- 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.
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