Beef Stew Recipe

Ingredients

• 3 pounds beef chuck, (cut into 1 inch cubes)
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 3-4 tablespoons vegetable oil
• 2 cups yellow onions, (chopped)
• 1 tablespoon garlic, (minced)
• 1/4 cup all-purpose flour
• 6 cups low sodium beef stock
• 1 heaping tablespoon Better Than Bouillon, beef flavor
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon thyme leaves
• 1 teaspoon granulated sugar
• 4 large carrots, (peeled and cut into 1-inch chunks)
• 2 large russet potatoes, (peeled and cut into 1-inch chunks)
• 1 cup frozen peas, (thawed)

Instructions

1. 1

   Remove any excess moisture on beef cubes (3 pounds) with paper towels. Place in a large mixing bowl and toss with salt (1 1/2) and black pepper (1 teaspoon).

2. 2

   In a large heavy-bottom pot, over medium-high heat, heat 2 tablespoons of oil until it shimmers. Brown the meat in 3 batches on all sides, about 5 minutes per batch. (Do not crowd the pan or the beef will simmer rather than brown and you won't create any fond.) Remove browned beef to a plate; set aside. Repeat with the remaining beef, adding more oil as needed.

3. 3

   Add onions (2 cups) and garlic (1 tablespoon) to the pot and saute until almost soft, about 5 minutes. Sprinkle flour (1/4 cup) over the top of the vegetables and continue to cook for 1-2 minutes to reduce the flour flavor.

4. 4

   Add beef stock (6 cups), better than bullion (1 heaping tablespoon), tomato paste (2 tablespoons), Worcestershire sauce (2 teaspoons), bay leaves (2), paprika (1/2 teaspoon), thyme (1/2 teaspoon), and sugar (1 teaspoon). Return browned beef and any juices that have accumulated on the plate to the pot. Bring to a boil, then reduce heat and gently simmer until the beef is tender about 1 1/2 hours.

5. 5

   Add the carrots (4) and potatoes (2) and simmer until tender. Add the peas (1 cup), remove from the heat, cover, and let sit for 5-7 minutes. Adjust seasoning, garnish with parsley or fresh thyme, and serve.