Description
A hearty and satisfying beef stew perfect for chilly evenings.
Ingredients
- 3 pounds chuck beef (cut into 1 inch cubes)
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce (optional, for color)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 stalks celery (chopped)
- 1/4 cup finely chopped yellow onion
- 8 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 tablespoons roast beef base paste (like Better Than Bouillon)
- 4 cups beef stock
- 2/3 cup red cooking wine (merlot or any dark red wine)
- Bunch of fresh herbs (two sprigs each of rosemary, thyme, bay leaf)
- 4 large carrots (roughly chopped)
- 3 medium Yukon gold potatoes (cut into cubes)
Instructions
- Season the beef with flour, Worcestershire sauce, browning sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- In a large Dutch oven, add the vegetable oil over medium-high heat and sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
- Add the celery, onions, and garlic to the Dutch oven and sauté until soft, about 5 minutes.
- Stir in the tomato paste and beef base, simmering for 2-3 minutes.
- Add the beef stock, red cooking wine, and fresh herbs, stirring to combine. Bring to a boil.
- Reduce heat to medium-low, cover, and cook for 2 hours.
- After 2 hours, add the potatoes and carrots, and simmer for an additional 30-45 minutes until vegetables are tender.
- Serve the stew hot garnished with herbs or cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American