Classic Hearty Beef stew
The ultimate meat and potato dish, this Hearty Beef Stew recipe is full of tender beef, fluffy potatoes, in a rich flavorful gravy.
Ingredients
- 1 1/4 lb chuck roast stew meat cut into chunks
- 1 1/4 lb russet potatoes
- 1 1/2 c white onion diced
- 2 carrots sliced
- 2 celery ribs finely diced
- 8 oz white mushrooms chopped
- 6 garlic cloves finely chopped
- 1/4 c fresh parsley chopped
- 2 tbsp olive oil
- 2 tbsp all-purpose seasoning
- 4 tsp beef base or beef bouillon cubes
- 3 c water
- 3/4 c red cooking wine
- 4 tbsp unsalted butter
- 2 tbsp tomato paste
- 2 tbsp dijon mustard
- 2 bay leaves
- 2 tsp sugar
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 2 tsp cornstarch optional
Instructions
- Season the beef with all-purpose seasoning. Heat olive oil in a large pot over medium heat. Sear the meat on all sides then remove it to a dish.
- Next, melt the butter and add the celery, carrots, and garlic to the pot to sauté for 2-3 minutes. Follow with the onion and mushrooms. Sauté for another 4 minutes then lower the heat.
- Push the veggies to the side and stir together tomato paste, dijon, beef base, Italian seasoning, salt, and sugar, then return the meat and juices. Toss to coat and pour in the red wine and water; simmer for 30 minutes with the lid on.
- After 30 minutes, add the potatoes and submerge them into and sauce. Cover the pot and allow it to cook another 25-30 minutes or until the potatoes are cooked through and tender. Turn off the heat and mix in the chopped parsley.
- To thicken the broth further whisk the cornstarch with 1/4 cup of the stew broth and pour it back into the stew; simmer another 5 minutes.
Nutrition
Calories: 404kcal | Carbohydrates: 32g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1538mg | Potassium: 1109mg | Fiber: 5g | Sugar: 8g | Iron: 5mg
Servings: 6
Calories: 404kcal