Beef Stew

By Tasty · 120 min

Ingredients

Instructions

1. Toss the cubed chuck roast with 1 tbsp beef bouillon, onion powder, garlic powder, black pepper and flour until evenly coated.
2. Heat the oil in a large heavy pot over medium-high heat. Brown the beef on all sides, 3-4 minutes. Remove and set aside.
3. In the same pot over medium heat, cook the onion, celery and garlic cloves, stirring often, for 2-3 minutes, until fragrant and softened.
4. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Pour in the beef broth and red wine, scraping the bottom of the pot.
5. Return the beef to the pot. Add the remaining 1 tbsp beef bouillon, bay leaves, rosemary and water as needed to cover the meat. Bring to a simmer over medium-low heat.
6. Reduce heat to low, cover, and simmer gently for 1½-2 hours, stirring occasionally, until the beef is tender.
7. Stir in the potatoes and carrots. Cook uncovered over medium-low heat for 30-40 minutes, until the vegetables are soft and the stew has thickened.
8. Remove the bay leaves and rosemary sprigs. Taste and adjust the salt and pepper if needed.

Summarized from Tasty's video. Watch it for the details.

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