Description
This classic beef stew is the ideal dinner for a chilly weekend. Beef, carrots, potatoes, onion, celery, peas, and mushrooms come together in harmony, creating a cozy, comforting meal.
Equipment
Dutch Oven
Ingredients
3cupslow-sodium beef broth
3tablespoonsflour or gluten-free flour
3tablespoonstomato paste
Kosher salt and black pepper
2 1/2poundsboneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat)
1 1/2cupsyukon gold potatoes, peeled and diced into 1 inch pieces
1 1/2cupscarrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
1cupchopped celery, from 3 ribs
1medium onion, cut into 1/2 inch pieces
4ounceswhite button mushrooms, quartered
3sprigs fresh thyme
2bay leaves
1/2cupfrozen peas, thawed
Instructions
- Preheat oven to 375F.
Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large Dutch oven over high heat, spray with oil and brown the beef on all sides in two batches. Set beef aside, then spray the pot again. Add the carrots, celery and onions and brown, stirring about 5 minutes. Return the beef to the pot with any juices.
- Add the potatoes, mushrooms, thyme and bay leaves and pour the broth on top. Cover and bake 2 1/2 hours, (check to be sure it has enough liquid after 2 hours) until the meat and vegetables are tender.
- Remove from oven, discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
Last Step:
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