THICK and CHUNKY Beef Stew Recipe - How to make Beef Stew

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Cut chuck roast into chunky pieces.

Season meat with salt and pepper and toss to coat.

Heat oil in a pot over high heat.

Sear the meat for one minute on each side until golden brown, avoiding overcrowding the pan.

Remove the seared meat and set aside.

Add more oil if needed and sauté chopped potatoes, celery, carrots, and red bell peppers on high heat for five minutes, seasoning with salt and pepper.

Remove the sautéed vegetables and set aside.

Melt butter in the same pan over medium heat.

Add sliced onions and cook until translucent.

Add minced garlic and cook until fragrant.

Stir in flour and cook for about one minute to eliminate the raw flour taste.

Deglaze the pan with red wine and add beef broth, whisking until combined and thickened.

Mix in tomato paste and cook for three minutes to remove the raw taste.

Return the beef and its juices to the pot along with the sautéed vegetables.

Add a mix of oregano, thyme, and rosemary, seasoning with salt and pepper.

Mix everything together, ensuring the mixture is thick.

Add bay leaves for extra flavor.

Bring to a simmer, cover, and let slow cook on low heat for two-and-a-half to three hours.

After cooking, mix in sweet peas and let cook for an additional five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary