BEEF STEW

Beef Stew says ”comfort food”! This one is very basic and will not disappoint. It does not contain a ton of beef, so add more if you wish.

INGREDIENTS:

• 1 pound of beef chuck steak, excess fat trim, cit into 1 inch chunks

• Kosher salt and black pepper

• Flour

• Canola oil

• 1 cup of diced onions, 1/2 inch dice

• 1 cup of sliced celery, 1/4 inch thick on the bias

• 1 cup of sliced carrots, 1/4 inch coins

• 3 cloves of garlic, peeled, smashed

• 3 ounces of cremini or white mushrooms, quartered

• 1/2 cup red wine

• 2 tsp red wine vinegar

• 1 1/2 cups low sodium chicken stock

• 1 1/2 cups low sodium beef stock

• Bouquet garni – 2 sprigs of thyme, 1 sprig of rosemary, 3 sprigs of parsley, tied together with kitchen twin

• 1 bay leaf

• 2 tsp Worcestershire

• 1/2 tsp of garlic powder

• 1/2 tsp of onion powder

• 1 pound of little red potatoes, sliced in half or quarters depending on the size

• 2 tbsp of cornstarch

• 3 tbsp of chopped parsley

DIRECTIONS:

• Season the beef chunks with salt and pepper. Toss in some flour and shake off the excess.

• Place a Dutch oven over medium heat and add 2 tbsp of canola oil. When the oil is hot, add the beef chunks in 2 batches and brown on both sides, about 3 minutes per side. Remove to a bowl and set aside.

• Lower the heat to medium low and add the onions, celery, and carrot. Saute, stirring, about 4-5 minutes. Add mushrooms and saute another 5 minutes. Add the garlic for 1 minute. Season with salt and pepper.

• Add the tomato paste and stir to combine for about 1 minute. Add the red wine to deglaze the pan, scraping the bottom with a wooden spoon. Add the stocks, bouquet garni, Worcestershire, red wine vinegar, bay leaf, garlic and onion powder and bring to a simmer, stirring to combine everything. Lower the heat to low, cover, and simmer for 1 1/2 hours. Stir once in a while. Add the red potatoes and cook another 1 hours, until the beef and potatoes are fork tender.

• Taste and reseason if necessary.

• Stir 2 tbsp of cornstarch into 2 tbsp of cold water and add to the simmering stew. Simmer for 4-5 minutes as it thickens.

• Serve in bowls garnished with chopped parsley.