Beef Chuck Stew Recipe

recipe image


  • * 2 1/2 lbs beef chuck, carve into 2-dart cubes
  • * flour (for dredging)
  • * 4 tablespoons olive oil
  • * 2 tablespoons unsalted butter
  • * 2 tablespoons dijon mustard
  • * 2 medium onions, carve into sixths
  • * 5 garlic cloves, minced
  • * 1 (4 ounce) can tomato paste
  • * 6 cups beef broth, plus
  • * 1 cup dry crimson wine
  • * 2 bay leaves
  • * 4 medium potatoes, quartered and cubed
  • * 4 medium carrots, carve into 2-dart pieces
  • * 2 celery ribs, carve into 2-dart pieces
  • * 1 (28 ounce) can peeled tomatoes, lightly crushed
  • * salt and pepper


  1. Preheat the oven to 275*F.
  2. Season half of the meat with salt and pepper, after which dredge in the flour. Shake off extra flour. Add olive oil to a monumental dutch oven over medium-high heat and brown beef cubes. The usage of a slotted spoon switch the meat to a plate. Repeat with the final beef.
  3. De glaze pan with 1 cup of broth then pour all advantage into broth container.
  4. Soften the butter over medium-high heat; add the onions and prepare dinner, stirring till lightly browned. Add the garlic and prepare dinner, stirring, till fragrant about 1 minute. Add the tomato paste and prepare dinner, stirring, till lightly browned, about 1 minute. Return the meat to the pot and add the broth and wine, and bring to a simmer.
  5. Crawl in Dijon mustard and add bay leaves. Season to model with salt and pepper. Duvet and switch to the oven. Stew the meat till delicate, about 1-½ hours.
  6. Hold from the oven and cruise the beefy from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on high of stove, cruise and hurry infrequently, till liquid has thickened and the meat and greens are delicate, about 1 hour. Hold the bay leaves, season to model and advantage.

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