Tessa's Warming Winter Stew
Tessa's Warming Winter Stew
Ingredients
For the Stew
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until well-sealed. Remove browned beef and set aside.
⏱️ 10 min
- 3
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 5
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
⏱️ 60 min
- 7
Add the cubed potatoes to the stew. Continue to simmer, covered, for another 30 minutes, or until the beef and potatoes are tender.
⏱️ 30 min
- 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tessa's Warming Winter Stew
For the Stew
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until well-sealed. Remove browned beef and set aside.
⏱️ 10 min - 3
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 5
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.
⏱️ 5 min - 6
Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
⏱️ 60 min - 7
Add the cubed potatoes to the stew. Continue to simmer, covered, for another 30 minutes, or until the beef and potatoes are tender.
⏱️ 30 min - 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min