Super Savory Beef & Potato Stew
A rich and comforting stew made with yellow potatoes, beef, bacon, herbs, carrots, onions, celery, and red wine.
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Categories
Ingredients
- 4 large yellow potatoes (about 1.25 pounds), largely diced
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 cup bacon, diced
- 2 cups diced carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 4 cloves garlic, finely chopped
- 4 Tbsp tomato paste
- 1 quart beef broth
- 1 bottle (750 ml) red wine
- 3 Tbsp fresh thyme, chopped
- 3 Tbsp, fresh rosemary, chopped
- 6 dry bay leaves
- 2 Tbsp salt
- 2 Tbsp pepper
- 1/4 cup all-purpose flour (34 grams)
- 2 Tbsp vegetable oil
- GARNISH: Chopped chives (optional)
Preparation
- In a large bowl, season chuck roast cubes with salt and ground black pepper. In a large pot or Dutch oven, on high heat, add vegetable oil and sear seasoned chuck roast cubes on all sides. Remove the beef and set aside.
- In the same large pot or Dutch oven, lower heat to medium-high. Add in bacon and cook until fat is rendered, remove, and set aside.
- In same pot, add carrots and celery. Sauté for 2 minutes. Add onion and garlic. Sauté for 1 minute. Stir in tomato paste.
- Add red wine and scrape up brown bits at the bottom of the pot with a spatula or whisk. Then add beef broth, potatoes, chuck roast cubes, bacon, thyme, rosemary, and bay leaves.
- In a small bowl, add all-purpose flour and just enough water to make a slurry. Whisk well so there are no lumps. Add into pot with other ingredients.
- Bring to a boil and then lower heat to a simmer and cover for 2 hours. Stir once or twice during cooking process.
- Serve stew topped with fresh chives, if desired. Enjoy!
