Comforting Beef and Potato Stew
- π₯© 2 lbs beef chuck roast, cut into cubes
- π« 2 tablespoons olive oil
- π§ 1 large onion, chopped
- π₯ 3 large carrots, sliced
- π₯¬ 2 celery stalks, chopped
- π§ 4 cloves garlic, chopped
- πΏ 1 small bunch parsley, chopped
- π₯ 4 medium potatoes, peeled and cubed
- πΎ 1/4 cup flour
- πΆοΈ 1 teaspoon red pepper flakes
- π 4 cups beef stock
- π 2 tablespoons tomato paste
- π· 1 cup red wine (optional)
- πΏ 1 teaspoon thyme (optional)
- πΏ 1 teaspoon rosemary (optional)
- π§ 1 teaspoon garlic powder
- π§ 1 teaspoon onion powder
- π§ Salt, to taste
- β« Pepper, to taste
Warm and comforting beef and potato stew is the perfect dish to enjoy on a chilly day. The beef chuck roast is slow-cooked until it becomes tender and melts in your mouth. Enhanced with the rich aroma of red wine and freshly chopped herbs, the dish fills your kitchen with an inviting fragrance. It's packed with wholesome vegetables, offering a perfect balance of healthy and hearty. Serve this delicious stew hot, accompanied by a crusty piece of bread for a fulfilling meal.
Warm up on a chilly day with this comforting and flavorful beef and potato stew. The slow-cooked beef chuck roast becomes tender and melts in your mouth, while the rich aroma of red wine and fresh herbs fills your kitchen. Packed with wholesome vegetables, this dish is a perfect balance between healthy and hearty.
Ingredients
π₯© 2 lbs beef chuck roast, cut into cubes
π« 2 tablespoons olive oil
π§
1 large onion, chopped
π₯ 3 large carrots, sliced
π₯¬ 2 celery stalks, chopped
π§ 4 cloves garlic, chopped
πΏ 1 small bunch parsley, chopped
π₯ 4 medium potatoes, peeled and cubed
πΎ 1/4 cup flour
πΆοΈ 1 teaspoon red pepper flakes
π 4 cups beef stock
π
2 tablespoons tomato paste
π· 1 cup red wine (optional)
πΏ 1 teaspoon thyme (optional)
πΏ 1 teaspoon rosemary (optional)
π§ 1 teaspoon garlic powder
π§
1 teaspoon onion powder
π§ Salt, to taste
β« Pepper, to taste
Instructions
1- Prep the Beef:
- Season the beef cubes with salt and pepper. Coat them lightly with flour, shaking off excess.
2- Sear the Beef:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches and sear them until browned on all sides. Remove and set aside.
3- SautΓ© Vegetables:
- In the same pot, add a tad more olive oil if necessary. SautΓ© the onion, carrots, and celery until they begin to sweat and soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
4- Deglaze and Simmer:
- Stir in the tomato paste and cook for 1 minute. Pour in the red wine, if using, and deglaze the pan by scraping up the browned bits on the bottom. Let it reduce slightly, about 2-3 minutes.
5- Combine Ingredients:
- Return the beef to the pot. Add the potatoes, beef stock, red pepper flakes, garlic powder, onion powder, thyme, and rosemary. Stir well to combine.
6- Cook the Stew:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.
7- Finish and Serve:
- Adjust seasoning with additional salt and pepper as needed. Stir in the chopped parsley before serving. Enjoy your stew hot, ideally with a crusty piece of bread.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: Approximately 550 per serving
Proteins: 38g per serving
Fats: 25g per serving
Carbohydrates: 36g per serving
Equipment: Large pot or Dutch oven
Cooking Tips
- Feel free to adjust the seasoning and herbs to your taste.
- For extra depth of flavor, let the stew sit for a day before serving.
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