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Classic Homemade Beef Stew
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Classic Homemade Beef Stew

2 h 15 minPara 10Nutri-Score B€€
de @thatsavagekitchen23 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • chuck roast (cut into 1-inch cubes)Carne1,4 kg
  • olive oil (plus more for browning)Despensa15 ml
  • onion powderEspecias8 g
  • garlic powderEspecias8 g
  • coarse salt (to taste)Especias6 g
  • coarse black pepper (to taste)Especias3 g
  • paprikaEspecias3 g
  • all-purpose flourDespensa24 g
  • baby Yukon potatoes (halved)Frutas y verduras450 g
  • yellow onion (large, diced)Frutas y verduras1 pieza
  • bay leavesEspecias3 piezas
  • thyme (bundle)Frutas y verduras1 pieza
  • rosemary (sprigs)Frutas y verduras2 piezas
  • carrots (sliced into chunks)Frutas y verduras2 piezas
  • celery (stalks, chopped)Frutas y verduras3 piezas
  • garlic (cloves, minced)Frutas y verduras7 piezas
  • beef stock (low sodium)Despensa1,4 litros
  • red wine (optional, Cabernet Sauvignon)Bebidas240 ml
  • tomato pasteDespensa48 g
  • fresh parsley (chopped, for garnish)Frutas y verduras10 g

por ración

Nutrición

255kcal

Carbohidratos
13 g
Proteínas
22 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Sartén

paso a paso

Preparación

  1. Season the beef

    • Cube the chuck roast and place it in a bowl.
    • Drizzle with olive oil and season with salt, black pepper, paprika, onion powder and garlic powder.
    • Add the flour and mix well until every piece is coated.
    Paso 1

  2. Brown the beef

    • Heat oil in a pot and brown the beef in batches to give it color.
    • Set the browned beef aside.
    Paso 2

  3. Sauté the aromatics

    • Chop the onion and celery, then add them to the pot.
    • Add the minced garlic and cook down for a little bit.
    • Stir in the tomato paste.
    Paso 3

  4. Build the stew

    • Pour in the beef stock and optionally the red wine.
    • Return the beef to the pot.
    • Add the bay leaves, thyme and rosemary.
    Paso 4

  5. Simmer the stew

    • Bring the pot up to a boil, then reduce to a simmer.
    • Cook, keeping an eye on it and stirring occasionally.
    Paso 5

  6. Add the vegetables

    • Chop the baby Yukon potatoes and carrots and add them to the pot.
    • Cook on low heat until everything is super tender.
    Paso 6

  7. Finish and serve

    • Top with chopped fresh parsley.
    • Serve hot, optionally with mashed potatoes.
    Paso 7
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