Beef Stew

Por Tasty · 120 min

Ingredientes

Modo de preparo

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.

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