140 MIN · STOVETOP

Classic beef stew

Name: Classic beef stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Beef chuck (cut into chunks); 1 lb Yukon gold potatoes (quartered); 3 Carrots (chunked); 1 Yellow onion (diced); 2 stalks Celery (chopped); 4 cloves Garlic (minced); 4 cups Beef broth; 2 tbsp Tomato paste; 2 tbsp Cornstarch; 2 Bay leaf; 1 tbsp Fresh thyme; 2 tbsp Olive oil; Salt and pepper

Fork-tender beef and vegetables in a rich gravy.

gluten-freedairy-freehigh-proteinnut-freebatch-cookingbeef

Ingredients

2 lbBeef chuck, cut into chunks
1 lbYukon gold potatoes, quartered
3Carrots, chunked
1Yellow onion, diced
2 stalksCelery, chopped
4 clovesGarlic, minced
4 cupsBeef broth
2 tbspTomato paste
2 tbspCornstarch
2Bay leaf
1 tbspFresh thyme
2 tbspOlive oil
Salt and pepper

Method

1
Pat the beef very dry and season. Sear in the oil in a heavy pot over medium-high until deeply browned on all sides. Work in batches and remove.
2
Add the onion, celery, and garlic and cook until soft, then stir in the tomato paste and cook one minute.
3
Return the beef, add the broth, bay leaves, and thyme, bring to a simmer, then cover and cook low until the beef is nearly tender, about 90 minutes.
4
Add the potatoes and carrots and simmer uncovered until tender, about 30 minutes.
5
Stir the cornstarch with a splash of cold water and stir in to thicken the gravy. Discard the bay leaves and season.

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