The goal of beef stew is tender beef and vegetables braised in a fairly thick sauce.
- 2 pounds chuck roast, cut into 1 inch cubes
- 1/4 yellow onion, chopped
- 1/2 pound potatoes, peeled and quartered
- 1/2 pound carrots, peeled and diagonal cut in 1 inch chunks (about 3 carrots)
- 1 can (16 oz) petite diced tomatoes, drained (2 cups)
- 1 can beef broth (2 cups)
- 1 stalk celery, 1 inch lengths
- 1 garlic clove, chopped
- 1 tbsp dried parsley
- 1 bay leaf
- 3 tbsp quick tapioca (or 2 tsp cornstarch)
- 2 tsp hi temp oil (sunflower or corn)
- Dutch oven
- Aluminum foil
Cooking time: 3 hours
Preheat oven at 325 degrees.
Heat dutch oven on medium. Add oil. Sear beef in pot. Add salt, pepper as it browns. Don't crowd the beef. You may have to do it in two batches. Remove and set aside.
Add 2 tsp oil to dutch oven and add onions. Cook until translucent, about
Add parsley, garlic and cook 30 seconds.
Add tomatoes, broth, salt, bay leaf, thickener, beef. Scrape bottom.
Bring to boil then
cover tightly with aluminum foil then put on cover. Put in oven for 1 hour.
Add carrots and cook an additional 1/2 hour.
Add potatoes, celery and cook an additional 1 hour.
Discard bay leaf.
Serve with crusty rolls.
The aluminum foil seals in the juices. The dutch oven cover does not have a tight seal.
I used baby carrots, which are about 2 inches long. They could have cooked longer.
I use Swanson beef broth.
I've also used 1 tsp corn starch as a thickener. I've also cut
the recipe in half. Also, after 2 hours, turn off oven and let coast for
15 minutes to pick up residual heat.
Note it takes at least 2 hours to cook beef and break down collagen so don't undercook it.
I personally do not like the taste of store-bought beef broth and will try ways around it.