Recipe

Beef Chuck Stew Recipe

Add Step-by-Step Photos	Papa_d / All my dishes 1 year, 2 months ago Robust flavor all in one pot. Prep:45m Cook:175m Servings:6	Papa_d
	comfort food

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donman

littlemiss

Ingredients

* 2 1/2 lbs beef chuck, cut into 2-inch cubes

* flour (for dredging)

* 4 tablespoons olive oil

* 2 tablespoons unsalted butter

* 2 tablespoons Dijon mustard

* 2 medium onions, cut into sixths

* 5 garlic cloves, minced

* 1 (4 ounce) can tomato paste

* 6 cups beef broth, plus

* 1 cup dry red wine

* 2 bay leaves

* 4 medium potatoes, quartered and cubed

* 4 medium carrots, cut into 2-inch pieces

* 2 celery ribs, cut into 2-inch pieces

* 1 (28 ounce) can peeled tomatoes, lightly crushed

* salt and pepper

Directions

Preheat the oven to 275*F.

Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.

De glaze pan with 1 cup of broth then pour all back into broth container.

Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.

Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.

Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.

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