Classic Beef Stew
Experience the ultimate comfort food with this hearty and flavorful Classic Beef Stew. Tender chunks of prime beef, potatoes, carrots, onions, celery, mushrooms, and peas come together in a rich, savory broth, making it the perfect dish for a cozy evening. Slow-cooked to perfection, this stew offers a satisfying blend of textures and flavors in every bite. Ideal for those chilly nights when you crave something warm and delicious.
Ingredients
3 cups low-sodium beef broth
3 tablespoons all-purpose flour (or gluten-free flour)
3 tablespoons tomato paste
Kosher salt and black pepper
2 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 1/2 cups Yukon gold potatoes, peeled and diced into 1-inch pieces
1 1/2 cups carrots, sliced 1/2 inch thick (from 3-4 medium carrots)
1 medium onion, cut into 1/2 inch pieces
4 ounces white button mushrooms, quartered
3 sprigs fresh parsley
2 bay leaves
1/2 cup frozen peas, thawed
Directions
Preheat your oven to 375°F.
In a blender, combine the beef broth, flour, tomato paste, 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of black pepper. Blend until smooth.
Heat a large Dutch oven over high heat, spray with oil, and brown the beef on all sides in two batches. Set the beef aside.
Spray the pot again and add the carrots, and onions, sautéing for about 5 minutes. Return the beef to the pot with any juices.
Add the potatoes, mushrooms, and bay leaves. Pour the blended broth over the top.
Cover the pot and bake for 2 1/2 hours, checking after 2 hours to ensure there is enough liquid. Once the meat and vegetables are tender, remove from the oven.
Discard the bay leaves. Stir in the peas and let them heat through for about 1 minute. Sprinkle fresh parsley on top.
Taste for seasoning and adjust salt as needed. Serve warm and enjoy!
Bon Appétit!
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