12/03/2025
Nothing hits like some classic beef stew once the cold weather starts rolling around! Check out this recipe it won’t disappoint!
Ingredients:
- 2lb chuck roast (cut into 1 inch cubes)
- 1 white onion (sliced into larger chunks)
- 4 cloves garlic (minced)
- 1 pack of baby Yukon gold potatoes
- 4 carrots (sliced larger chunks diagonally)
- 3 celery stalks (chopped)
- salt & pepper (to taste)
- 1/2 tsp dried thyme
- fresh thyme for garnish
- 2 Tbsp Olive Oil
- 2 Tbsp red wine vinegar
- 1 Tbsp tomato paste
- 2 Tbsp corn starch (or flour)
- 1 Cup red wine of choice
- 4 Cups Beef Broth
- 2 bay leaves
Instructions:
- season chuck roast chunks w/ Salt & Pepper liberally
- in a large Dutch oven (or stockpot) sear add your olive oil, then sear beef on medium high. Until nice and golden brown with good crust. Depending on size of chunks should take around 10 minutes
- remove beef - then add a little more olive oil, add onion, garlic, then the red wine vinegar - the liquid will help loosen the fond on the bottom of the pan and create some great flavor!
- sauté for about 5 minutes until the onion is softened, then tomato paste, mix it all around and sauté for another minute or two
- add the beef back into the pot, then cornstarch on top, and stir around until it’s all combined
- next add the wine, broth and dried thyme & bay leaves
- stir it all together, bring to a boil, then reduce heat to low and simmer for 1.5 - 2 hours (with the lid on or slightly covered)
- lastly add the veggies & let them cook until they’re all fork tender (30-45 minutes max)
- *optional but preferred for me* remove beef chunks and shred up with a fork - I like to have the beef in every bite and it spreads around the bowl much better this way!
- remove bay leaves & serve it up! Garnish with some fresh thyme and serve with some warm bread to dip in all that flavorful juice in your bowl
#919
