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Beef Stew

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Ingredients

Adjust Servings:
1 kg beef chuck roast
2 Tbsp vegetable oil
1 chopped onion
2 cloves minced garlic
1 celery stalks 150 g
3 carrots 200 g
500 g potatoes
2 Tbsp tomato paste
2 Tbsp flour
100 ml red wine
500 ml beef broth
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
75 g baby peas
salt
pepper

Beef Stew

  • 2 h 30 mins
  • Serves 5
  • Medium

Ingredients

Directions

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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.

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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)

 

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Steps

1
Done

Season the beef with salt and pepper.
Preheat the oil in a large pot.
Add the beef and cook for about 8 minutes or until seared well on all sides.
Remove the beef from the pot and set aside.

2
Done

In the same pot, add chopped onion, garlic, potatoes, celery, carrots and stir for 3-5 minutes.
Reduce heat to medium-low, then add the tomato paste and flour, then stir well for 2 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.
Add bay leaf, thyme, rosemary, salt & pepper to taste.
Put the browned beef back in to the pot along with all juices.

5
Done

Cover and cook on very low heat for about 2 hours. Checking on it periodically.
After 2 hours, remove the bay leaf and add the peas. Cook for about a couple minute.
Turn off the heat, ladle up and garnish with fresh parsley if desired.

Stephanie

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