Name: Chunky Beef Stew
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 6
Ingredients: 1 lb chuck beef; 3 tbsp all purpose flour; 1 medium onion; 3 celery stalks; 2 carrots; 1 russet potato; 7 tsp beef boullion powder; 1/2 tsp black pepper; 1.5 tsp salt; 2 bay leaves; 2 tsp chopped rosemary(can use dry but just 1 tsp); 2 tsp chopped fresh thyme(can use dry but just 1 tsp); 3/4 cup red wine; 4 tbsp tomato paste; 1/4 tsp cayenne pepper

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Ingredients

1 lb chuck beef

3 tbsp all purpose flour

1 medium onion

3 celery stalks

2 carrots

1 russet potato

7 tsp beef boullion powder

1/2 tsp black pepper

1.5 tsp salt

2 bay leaves

2 tsp chopped rosemary(can use dry but just 1 tsp)

2 tsp chopped fresh thyme(can use dry but just 1 tsp)

3/4 cup red wine

4 tbsp tomato paste

1/4 tsp cayenne pepper

Steps

Prepare The Beef And Vegetables

Cut the chuck beef into bite-sized cubes and toss with the flour until evenly coated. Dice the onion, slice the celery, and cut the carrots into chunks. Peel and dice the potato.

Brown The Beef

Heat a bit of oil in a large pot or Dutch oven over medium-high heat. Brown the floured beef cubes on all sides in batches, if necessary, to avoid overcrowding. Remove the browned beef and set aside.

Sauté Vegetables And Deglaze

Add the diced onion, sliced celery, and chunked carrots to the same pot. Sauté until softened and fragrant, about 5 minutes. Stir in the tomato paste and cook for another minute, then deglaze the pot with the red wine, scraping up any browned bits from the bottom.

Combine And Simmer

Return the beef to the pot. Add 7 tsp beef bouillon powder, 1/2 tsp black pepper, 1.5 tsp salt, 2 bay leaves, 2 tsp chopped rosemary, and 2 tsp chopped fresh thyme. Stir everything together. Pour in enough water to just cover the beef and vegetables (about 3–4 cups). Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender.

Add Potatoes And Finish Cooking

Add the diced potato to the pot. Continue to simmer, covered, for another hour, or until the potatoes are cooked through and the stew has thickened.

Serve

Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Nutrition Facts

Calories

507kcal

25%
Fat

19g

29%
Saturated Fat

7g

35%
Carbohydrates

40g

13%
Fiber

5g

20%
Sugar

10g

20%
Protein

34g

68%
Cholesterol

107mg

35%
Sodium

1,230mg

51%

Percent Daily Values are based on a 2,000 calorie diet.

Chunky Beef Stew