Winter Time Beef Stew

Winter Time Beef Stew

Winter Time Beef Stew

September 14, 2018
: 8-10 servings

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Ingredients
  • 4 pounds cut up chuck roast
  • 1/2 cup celery leaves
  • 1 small onion, minced
  • 1/2 cup canola oil
  • 3 cloves garlic, crushed
  • 5 cups beef stock
  • 2 medium onions, chunked
  • 2 cups chicken stock
  • 3 medium carrots, chunked
  • 4 potatoes, chunked
  • 4 ribs celery, chunked
  • 1 1/2 cups tomato paste
  • Flour for dusting meat (about 1 cup)
  • Kosher salt and black pepper to taste
Directions
  • Step 1 Sprinkle beef with salt and pepper, then dust with flour.
  • Step 2 In a large pot, brown meat with garlic, minced onion, and celery leaves for about 10 minutes on medium heat until well browned.
  • Step 3 Continue stirring to avoid burning.
  • Step 4 Remove excess oil.
  • Step 5 Add beef and chicken stock, and tomato paste.
  • Step 6 Bring to a boil, reducing heat to simmer.
  • Step 7 Cover.
  • Step 8 Allow cooking about 1 hour or until beef is tender.
  • Step 9 Then add carrots, potatoes, onions and celery cooking about 15 minutes longer.
  • Step 10 Adjust seasonings with salt and pepper.
  • Step 11 Bring stew to a boil, add flour/water mixture a little at a time, simmering and stirring until you get the right consistency.
  • Step 12 This stew is best to next day, after all the flavors have had a chance to meld.

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