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beef stew

large-batch comforting meal plan staple
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • dutch oven or large pot
  • large bowl

Ingredients
  

  • 3 to 4 lb chuck roast fat trimmed and cubed
  • 1 tbsp olive oil
  • 1 large onion (or 3 small) diced
  • 3 cloves garlic diced
  • 2 tsp salt and more to taste
  • 3 ribs of celery diced
  • 3 carrots cubed
  • 3 medium potatoes cubed
  • 3 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 tsp italian seasoning optional
  • 2 tbsp worcestershire sauce
  • ½ cup red wine optional
  • 1 L water or beef broth
  • 2 tbsp better than bullion (beef or vegetable) skip if using beef broth
  • 3 sprigs rosemary
  • 3 bay leaves
  • parsley garnish

Instructions
 

sear the beef

  • heat the dutch oven pot on medium heat until water quickly evaporates
  • add olive oil and sear the cubed beef in small batches until there is no pink on the surface. do not crowd the pot. once all beef is seared, place into a bowl and set aside.

build the broth

  • once the beef is removed from the pot, add your onions. cook for 3 minutes until slightly translucent. add the garlic. cook for 3 minutes until the onion and garlic are lightly browned.
  • add the celery, carrots, and salt. cook for 5-10 minutes to remove the raw vegetable taste. put the potatoes aside, we will add them at the end.
  • clear a small area in the middle of the pan and add the tomato paste, paprika, black pepper, and italian seasoning (if using). cook until the tomato paste turns a dark red colour.
  • add your red wine (if using) and worcestershire sauce. reduce until the mixture thickens and the alcohol smell is removed.
  • add your water + bullion or broth. add the rosemary and bay leaves. bring to a simmer.

combine everything

  • once the broth is simmering, add your cubed beef. reduce to low heat. cover the pot and cook for 1.5 hours, stirring occasionally.
  • add the potatoes and cook for another 1 to1.5 hours on low heat until the potatoes are tender.
  • garnish with parsley and enjoy!
Keyword beef, soup, stew