Hearty Beef Stew

🧂 Ingredients

• 3 lbs boneless beef chuck roast

  cut into 1-inch chunks
• 2 tablespoon olive oil
• 2 teaspoon sea salt

  for seasoning beef
• 2 teaspoon ground black pepper

  for seasoning beef
• ⅓ cup chickpea flour

  for coating beef
• 2 carrots

  unpeeled and quartered PLUS 3 carrots, sliced into ½-inch slices
• 2 celery ribs

  quartered
• 1 medium yellow onion

  quartered
• 10 garlic cloves

  peeled
• 2 tablespoon tomato paste
• ¼ cup balsamic vinegar
• 1 ½ cups dry red wine

  (can sub with additional 1 ½ cups low sodium beef broth)
• 1 bay leaf
• 4 whole fresh thyme sprigs
• 4 cups low sodium beef broth
• 2 lbs red or yukon potatoes

  unpeeled and chopped into bite-sized pieces
• 7 cremini mushrooms

  quartered

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Heat oil in a large over medium-high heat. Season beef chunks with sea salt and
  ground black pepper. Pour flour into a shallow dish and lightly coat the beef
  with flour. Without crowding the meat, brown in batches, turning to brown all
  sides. You will have approximately 3-4 batches. Transfer to a plate and set
  aside.
• 3 Once all meat is browned, reduce the heat to medium and add the quartered
  carrots, celery, onion and garlic. Cook approximately 10-15 minutes until
  well-browned, stirring occasionally.
• 4 Add tomato paste to the pot and mix to incorporate.
• 5 Add balsamic vinegar to the vegetables and stir to incorporate. Cook 1-2
  minutes.
• 6 Stir in the wine, bay leaf and thyme. Simmer 5 minutes.
• 7 Return the cooked beef (and any residual juices) to the pot, along with the beef
  broth, and bring to a simmer. Cover and place in the oven to braise until meat
  is tender and falls apart with a fork, about 2 to 2 ½ hours.
• 8 Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard
  the herbs. Using a stick blender [https://amzn.to/37T40PW?tag=wwwasweetpeac-20],
  blend the remaining contents in the pot (if you don't have a stick blender
  [https://amzn.to/37T40PW?tag=wwwasweetpeac-20], you can use a food processor
  [https://www.amazon.com/dp/B01AXM4SB6?tag=wwwasweetpeac-20,aps,174&sr=8-7&linkCode=sl1&tag=wwwasweetpeac-20&linkId=d33e2d6eb4f7828594090e682d6af3f8&language=en_US]
  or blender
  [https://www.amazon.ca/dp/B001AZU51S/ref=as_li_ss_tl?dchild=1&keywords=kitchenaid+stand+mixer&language=en_US&sr=8-17&linkCode=gs2&linkId=5cd015378656d9bb033806bfbf616966&tag=sweetpeachef-20]).
  This will work to thicken and flavor the stew. After blended, return the meat to
  the pot and bring to a boil.
• 9 Add the potatoes, carrots and mushrooms to the pot, taking care to submerge as
  many vegetables as possible.Add just enough additional beef broth, as needed, to
  submerge the contents of the stew (adding more will dilute the stew since the
  additional veggies will give off additional liquid) Simmer, covered, until
  potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.

Nutrition Info