Beef Stew
DOWNLOADWe Have What You'll Need:
- 2 ¼ lbs Chuck Roast
- Salt and ground black pepper
- 3 ½ Tbsp Olive oil
- 2 cups chopped yellow onions
- 1 ½ Tbsp minced garlic (about 4 cloves)
- ¼ cup all-purpose flour
- 1.5 Tbsp tomato paste
- 1 cup dry red wine
- 3 ½ cups beef stock
- 2 tsp Worcestershire sauce
- 1 Tbsp fresh thyme leaves
- 2 tsp minced rosemary
- 2 bay leaves
- 20 oz. red potatoes
- 14 oz. large carrots (about 4)
- 1 Tbsp balsamic vinegar
- 2 Tbsp minced parsley
Directions
- Heat oven and pot on stove. Preheat the oven to 300 degrees. Heart 1 tbsp of olive oil in a large pot over medium-high heat.
- Prepare and cook the stew meat in batches, set aside. Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot with space between pieces.
- Sear until browned on bottom about 3-4 minutes. Turn and brown on opposite side, about 2 minutes longer then transfer to plate. Add another ½ Tbsp oil to pot and repeat process with remaining half of beef and transfer to the plate as well.
- Sauté onions, then garlic. Reduce heat to medium and add 1 Tbsp olive oil then add onions. Sauté 5 minutes or until slightly golden brown. Add garlic and sauté for 30 seconds longer.
- Add thickeners then liquids- stir in flour and tomato paste and cook stirring constantly for about 45-60 seconds. While stirring slowly pour red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
- Return beef to pot along with thyme, rosemary and bay leaves. Bring to a simmer stirring frequently. Cover the pot with the lid and transfer to the oven and let it cook for 1 ½ hours. Bake until vegetables are tender for about 60-70 minutes longer.
- Finish with parsley and balsamic, remove the bay leaves and stir in balsamic vinegar and season stew with salt and pepper to taste.
