Ingredients
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1 kg beefchuck roast
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2 Tbsp vegetable oil
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1 chopped onion
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2 cloves minced garlic
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1 celery stalks150 g
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3 carrots200 g
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500 g potatoes
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2 Tbsp tomato paste
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2 Tbsp flour
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100 ml red wine
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500 ml beef broth
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1 bay leaf
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1/2 tsp dried thyme
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1/2 tsp dried rosemary
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75 g baby peas
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salt
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pepper
Directions
Beef Stew
is a hearty old-fashion dish and an ideal project for a chilly weekday. The chuck roast beef is seared in oil, then slowly braised with vegetables in a wine and beef broth. It takes some time to make (require cooking over low heat), but it’s well worth the effort. After 2 hours cooking, the meat becomes so tender and enveloped in a rich, deeply flavored gravy.
Note:
- You can use bag of frozen mixed vegetables instead of the carrots, potatoes, celery to save time. (There’s no need to thaw the vegetables, just stir them together with onion and garlic)
Steps
|
1
Done
|
Season the beef with salt and pepper. |
|
2
Done
|
In the same pot, add chopped onion, garlic, potatoes, celery, carrots and stir for 3-5 minutes. |
|
3
Done
|
Pour the red wine and deglaze the pot, scrape any brown bits off the bottom of the pot. let it simmer for 3 minutes. The flour will start to thicken the wine as it comes to a simmer. |
|
4
Done
|
Pour beef broth into the pot. |
|
5
Done
|
Cover and cook on very low heat for about 2 hours. Checking on it periodically. |
