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–+ servings

Beef Stew

Hearty Beef Stew
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Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Servings 4

Ingredients
  

  • 3 lbs. beef chuck roast cut into 1 inch pieces
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp olive or grapeseed oil
  • 1 medium onion choppped
  • 2 celery stalks chopped
  • 5 garlic cloves minced or chopped
  • 3 tbsp. red wine vinegar
  • 2 tbsp tomato paste
  • 1/3 cup all-purpose flour
  • 1 cup dry red wine
  • 2 tbsp. better than bouillon
  • 4 cups water
  • 2 tbsp Worcestershire sauce
  • 2 tsp sugar
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1 lb. yellow potatoes cut into fourths for large, or half for small
  • 3 whole carrots cut into 1 inch chunks
  • salt to taste

Instructions
 

  • Using a paper towel, pat meat to remove moisture.
  • In a large Dutch oven or pot, heat 1 tbsp. of oil over medium-high heat. Brown the meat for 2 minutes on each side. Do not crowd pot. Cook in batches, adding tbsp. of oil between each batch. I usually cook in3 batches. Remove meat and set aside.
  • Add red wine vinegar to deglaze the pot. Add the onions, celery and garlic. Stir for 3 minutes or until fragrant. All brown bits should be removed from pot. Stir in the tomato paste. Stir until completely combined with vegetables.
  • Add flour, and whisk or stir until flour is broken down. Add red wine, water and Better than Bouillon. Stir together. Return beef to pot, along with Worcestershire sauce, thyme, sugar and bay leaves. Whisk to loosen, and ensure nothing is stuck to the bottom of the pot. Bring to a boil, cover and reduce heat to medium-low. Simmer for 2 hours, stirring occasionally.
  • Remove lid, and add carrots and potatoes. Cover and simmer for additional hour, or until the carrots and potatoes are tender, and juice has thickened. Taste and add more salt if needed. Serve warm
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