Classic Stovetop Beef Stew

Ingredients

• Salt

  Table

  1 ½ tsp or 9g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Paprika

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Beef, chuck for stew, separable lean and fat, select, raw

  32 oz or 907g

• Onions

  Raw

  1 cup, sliced or 115g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  1 tsp or 3g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Red wine

  Alcoholic beverage, table, mouvedre

  8 fl oz or 235g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  2 cup or 482g

• Worcestershire sauce

  1 tbsp or 17g

• Bay

  Castella

  100g

• Red potatoes

  Flesh and skin, raw

  454g

• Carrots

  Raw

  3 medium or 183g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parsley

  Raw

  ¼ cup or 15g

• Water

  Plain, clean water

  ¼ cup or 59g

• Cornstarch

  2 tbsp or 15g

Directions

1. Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
2. Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and saute the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
3. Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 1/2 hours, or until the beef is fork tender.
4. Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
5. Discard the bay leaf before serving.
6. Slow Cooker Instructions
7. Follow as directed above to create the seasoning mix and brown the beef in batches, transferring the browned beef to a 6-quart slow cooker.
8. Add additional oil to the pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and stir well. Transfer the mixture to the slow cooker with the beef.
9. Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix and the bay leaf to the slow cooker. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender.
10. About 30 minutes before the end of the cooking time, stir in the frozen peas. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Cover and continue cooking for the remaining 30 minutes or until thickened. If stew does not thicken to your liking, stir in an additional 1 tablespoon cornstarch combined with 1 tablespoon water and allow the mixture to simmer for 5 to 10 minutes to thicken a bit more.
11. Discard the bay leaf and stir in the parsley before serving.
12. Source: www.fromvalerieskitchen.com/classic-stovetop-beef-stew/