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Toni Chapman's Beef Stew
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Toni Chapman's Beef Stew

2 h 45 minServes 6Nutri-Score B€€
from @themoodyfoody16 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into chunks)Meat1.2 kg
  • flourPantry40 g
  • Worcestershire saucePantry30 ml
  • spices (salt, pepper, paprika)Spices10 g
  • celery (chopped)Produce3 pieces
  • onion (chopped)Produce2 pieces
  • garlic (chopped)Produce4 pieces
  • carrots (chopped)Produce4 pieces
  • potatoes (chopped)Produce4 pieces
  • oilPantry30 ml
  • tomato pastePantry30 g
  • beef bouillon pastePantry15 g
  • beef brothPantry700 ml
  • Cabernet wineBeverages200 ml
  • aromatics (bay leaf, thyme)Spices5 g

per serving

Nutrition

435kcal

Carbs
16 g
Proteins
44 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season and coat the beef

    • Chop the chuck roast into chunks.
    • Add the flour, Worcestershire sauce and spices and toss to coat.
    Step 1

  2. Chop the vegetables

    • Chop the celery, onions, garlic, carrots and potatoes.
    Step 2

  3. Sear the beef

    • Heat the oil in a large pot.
    • Sear the beef in batches until well browned.
    Step 3

  4. Cook the vegetables and build the base

    • Add the vegetables to the same pot.
    • Toss in the tomato paste and the beef bouillon paste.
    • Pour in the beef broth and the Cabernet.
    Step 4

  5. Simmer the stew

    • Return the beef and its remaining liquid to the pot.
    • Add the aromatics.
    • Let it simmer gently.
    Step 5

  6. Add the potatoes and carrots

    • Add the potatoes and carrots at the end and cook until tender.
    Step 6

  7. Serve

    • Ladle the stew into bowls and serve hot.
    Step 7
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