Estofado contundente de ternera y verduras

Ingredientes

• 3 pounds chuck roast, cut into 2 inch chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1/2 yellow onion, chopped
• 4 cloves garlic, minced
• 2 carrots, cut into 2 inch chunks
• 2 Yukon potatoes, chopped
• 1 cup corn
• 1 cup green beans, fresh or frozen
• 1 cup frozen green peas
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce

Preparación

1. 1

   Season and Dredge Beef: Preheat the oven to 325 degrees. Season the beef chunks with kosher salt and coarse ground black pepper, then dredge them evenly in flour to coat.

2. 2

   Brown the Beef: In a large dutch oven, heat the unsalted butter and canola oil over medium heat. Brown the beef chunks on all sides in batches, about 3-4 minutes per batch, until they have a deep brown crust. Remove the beef and set aside.

3. 3

   Sauté Aromatics and Vegetables: Add the chopped onion, minced garlic, and carrot chunks to the dutch oven and cook for 2-3 minutes until they start to caramelize. Then add the chopped potatoes and corn.

4. 4

   Add Broth and Seasonings: Pour in the beef broth and stir in the tomato paste, bay leaf, thyme, and Worcestershire sauce. Mix everything well to combine the flavors.

5. 5

   Combine and Oven Cook: Return the browned beef to the pot, stir to combine, cover, and transfer to the preheated oven. Cook for 2 hours and 30 minutes until the beef is tender.

6. 6

   Add Green Vegetables: After 2 hours and 30 minutes, add the green beans and frozen peas to the stew. Return the covered pot to the oven and cook for an additional 30 minutes.

7. 7

   Finish and Serve: Remove the bay leaf from the stew. Ladle into bowls and serve hot.