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Classic Homemade Beef Stew
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Classic Homemade Beef Stew

2 h 15 minServes 10Nutri-Score B€€
from @thatsavagekitchen23 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • chuck roast (cut into 1-inch cubes)Meat1.4 kg
  • olive oil (plus more for browning)Pantry15 ml
  • onion powderSpices8 g
  • garlic powderSpices8 g
  • coarse salt (to taste)Spices6 g
  • coarse black pepper (to taste)Spices3 g
  • paprikaSpices3 g
  • all-purpose flourPantry24 g
  • baby Yukon potatoes (halved)Produce450 g
  • yellow onion (large, diced)Produce1 piece
  • bay leavesSpices3 pieces
  • thyme (bundle)Produce1 piece
  • rosemary (sprigs)Produce2 pieces
  • carrots (sliced into chunks)Produce2 pieces
  • celery (stalks, chopped)Produce3 pieces
  • garlic (cloves, minced)Produce7 pieces
  • beef stock (low sodium)Pantry1.4 litres
  • red wine (optional, Cabernet Sauvignon)Beverages240 ml
  • tomato pastePantry48 g
  • fresh parsley (chopped, for garnish)Produce10 g

per serving

Nutrition

255kcal

Carbs
13 g
Proteins
22 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Frying pan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Finish and serve

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