Classic Beef Stew

There aren’t too many things easier to make that beef stew. The hardest part is the prep-work but it sort of mixes itself on the stove. It is also one of the best meals to whip up on a cold Sunday and reheat the leftovers all week.

This particular beef stew recipe is very much related to the basic stew your grandma made but with some added components to deepen the flavors.

So that’s it really. As long as you have the ingredients and about 3 hours, you can enjoy this rich beef stew in your home.

Ingredients

• 2.5-ish lb beef chuck roast cut into 1” cubes

• 3 large carrots cut into 1/4” thick rounds

• 3 ribs of celery cut in half lengthwise and roughly diced

• 1 large bulb of fennel sliced thinly

• 1 large yellow onion roughly diced

• 1 8oz container of whole mushrooms. Cut the mushrooms into 6 equal pieces through the stem

• 1 pound of Yukon Gold potatoes cunt into 1” cubes

• 1 cup of good red wine

• 4-6 cups of beef stock

• 3 cloves of grated garlic

• 1 tbsp of all purpose flour

• 1 6oz can of tomato paste

• 1 10oz bag of frozen peas

• 2 tsp of Herbs de Provence

• 2 dry bay leaves

• 2 tsp of dried thyme

• salt and pepper to taste

• Extra Virgin Olive Oil or Avocado Oil

Method

1. Heat a large dutch oven or other heavy bottomed pot over high heat. Once the pot is hot, add enough extra virgin olive oil or avocado oil to coat the bottom of the pot.

2. Add the cubed chuck roast to the pot and brown on two sides. You will want to add enough to nearly cover the bottom of the pot. Add salt and pepper. You will need to do this is batches. When the beef is browned transfer to a plate.

3. When all of the beef is browned and removed from the pot, add a little bit more oil and then add the mushrooms. Do not season or tough the mushrooms until they start developing a brown crust similar to bacon.

4. Once the mushrooms are browned add the onion, celery and fennel. Stir to combine. Season with salt and pepper,

5. After 5ish minutes, add the grated garlic and tomato paste. Stir to fully coat everything with tomato paste.

6. Add the flour and stir to combine.

7. Once the flour is fully incorporated and you cannot see any specks of flour, add the wine. Stir to combine.

8. Add the carrots, 4 cups beef stock, potatoes and the browned beef with juices. Stir and bring the pot to a boil

9. Prior the to the pot boiling, add the bay leaves, thyme, Herbs de Provence, salt and pepper

10. Once the pot comes to a boil, reduce the heat to a steady simmer

11. Simmer and stir occasionally for 2 hours or so

12. After an hour, season with salt and pepper to taste

13. Once the stew reaches a consistency between soup and gravy stir in the peas. The stew should be done 5ish minutes after. Ladle into bowls or high sides plates. Serve with crusty bread.