Beef Stew (Print Version)
# Ingredients:
01 -
2 1/2 pounds boneless beef chuck.
02 -
1 teaspoon kosher salt, plus more for seasoning.
03 -
1/2 teaspoon black pepper, plus more for seasoning.
04 -
3 tablespoons olive oil.
05 -
2 cups carrots, cut into 3/4-inch slices.
06 -
1 cup celery, 1/2-inch slices.
07 -
1 cup red onion, 1-inch dice.
08 -
1 teaspoon chopped thyme.
09 -
1 bay leaf.
10 -
1 tablespoon minced garlic.
11 -
1/4 cup balsamic vinegar.
12 -
1 tablespoon tomato paste.
13 -
1/4 cup all-purpose flour.
14 -
3 cups beef stock.
15 -
1 cup dry red wine.
16 -
2 tablespoons soy sauce.
17 -
1 pound yukon gold potatoes, 1-inch pieces.
18 -
1 tablespoon chopped parsley.
# Instructions:
01 -
Pat beef dry with paper towels. Trim fat and cut into 1 1/2-inch cubes. Season with salt and pepper.
02 -
Heat dutch oven over medium-high. Brown beef in batches with olive oil, 1-2 minutes per side.
03 -
Reduce heat to medium. Cook carrots, celery, onions until tender, 5 minutes. Add thyme, bay leaf, then garlic.
04 -
Add vinegar and scrape pan. Add tomato paste, flour, beef stock, wine, and soy sauce.
05 -
Add beef and potatoes. Bring to simmer. Cover and bake at 350°F for 75-90 minutes until meat is tender.
06 -
Season to taste. For thicker sauce, simmer 5-10 minutes. Garnish with parsley.
# Notes:
01 -
Can be made gluten-free using cornstarch instead of flour.
02 -
Stores in fridge up to 1 week.
03 -
Can be frozen up to 3 months.