Beef Stew with Carrots and Potatoes

• परोसना: 4 servings
• सक्रिय समय: 30 minutes
• कुल समय: 3 hours

सामग्री

2 ½ lb chuck beef

3 tbsp flour

tsp salt

tsp pepper

tsp garlic powder

tsp onion powder

1 yellow onion

2 celery sticks

8 garlic cloves

2 tbsp tomato paste

1 tbsp beef base

1 cup red wine (Merlot)

4 cups beef broth

1 tbsp Worcestershire

2 bay leaves

few sprigs of thyme

2-3 cups chopped potatoes

3-4 medium carrots

fresh parsley (for topping)

baguette (for serving)

निर्देश

Begin by cutting the chuck beef into roughly 1 inch cubes. Trim off any obvious fat but leave most.

Add the chuck beef to a bowl and season with flour, salt & pepper, garlic & onion powder. Mix until each piece is coated evenly.

Complete your prep buy dicing the onion and celery, and mincing the garlic.

Preheat oven to 320 Fahrenheit.

Heat a Dutch oven on medium-high heat with enough oil to cover the bottom. Once hot, add the chuck beef in batches, careful not to overcrowd. It's very important not to touch or stir the beef, let it develop a golden crust before flipping.

Once both sides are seared, remove and set aside. Add the onion, celery, and garlic to the pan. Sauté for a few minutes until softened.

Next add tomato paste and beef base. Cook both of these for a couple minutes before adding the red wine. This will deglaze the pot. Bring to a simmer to cook off the alcohol and mix well.

Add in the beef broth, beef chuck back in, Worcestershire, bay leaves, and thyme. Stir well and place pot in the oven for one and a half hours on the lower rack of the oven.

After an hour and a half, add in chopped potatoes and carrots. I chopped my potatoes into 1 inch pieces, and cut the carrots on an angle about half an inch. How many you add is up to you, and whether you like it to be more beef or vegetable heavy. Mix well and add back in the oven for another hour.

After the last hour remove from the oven and taste test. Add any more seasonings here. Serve with a sprinkle of fresh parsley and some warm bread.