Ingredients
Scale
- 2 lbs chuck roast, cut into small chunks
- 2 small yellow onions, diced
- 4 cloves garlic, minced
- 4 stalks celery, diced
- 4 large carrots, sliced
- 1 cup sliced mushrooms
- 2 cups small yukon gold potatoes, quartered
- 1 box beef stock
- 1–2 cups dry red wine, depending on if you like thick stew or not
- 1–2 tbsp worcestershire sauce
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- 2 tbsp salt
- 2 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp all purpose flour
- 1–2 tbsp olive oil
Instructions
- Coat the beef chunks in flour, 1 tbsp salt, 1 tbsp pepper, and onion powder. Mix well, and set to the side.
- Begin to prepare your other vegetables.
- Once the vegetables are prepared, in a large pot, heat up the oil over medium-high heat.
- Stir meat until beautifully browned on each side. Don’t worry about whether or not it’s cooked the whole way through. Remove from the pot and set aside.
- In the leftover oil and brown bits, saute the celery and onions until soft and translucent.
- Add the garlic and saute for another minute or two, until fragrant.
- Add the stock, wine, and worcestershire sauce. Add the meat back to the pot, along with the rest of all of the seasonings. Bring the mixture to a boil. Reduce to low heat, cover, and let simmer for an hour and a half, stirring occasionally and tasting to test.
- After an hour and a half, add the carrots, potatoes and mushrooms. Stir, and simmer for another hour to hour and a half.
- Your stew will be done when the carrots and potatoes are soft and the meat is extremely tender. Serve hot.
- Prep Time: 15 Minutes
- Cook Time: 3 Hours