Beef Stew
Ingredients
- 2 tbsp. Neutral Oil of Choice divided
- 1 ½ lbs. Quality Beef Stew Meat cut into 1” cubes, chuck roast is a great option
- 1 tbsp. Kosher Salt divided
- 1 medium Yellow Onion chopped
- 4 medium Carrots sliced into ¼” thick rounds
- 4 stalks Celery sliced into ¼” thick pieces
- 2-4 medium cloves Garlic diced, depending on taste preference
- 5 cups + 2 tbsp. Water divided
- 1 14.5 oz. can Diced Tomatoes
- 2 tbsp. Better Than Bouillon Roasted Beef Base
- 1 tbsp. Red Wine Vinegar
- 1 tbsp. Worcestershire Sauce gluten free if necessary
- 2 large Bay Leaves
- 2 lbs. Russet Potatoes peeled and diced into 1” cubes
- 1 tbsp. Cornstarch optional
- Minced Fresh Parsley optional, for garnish
Instructions
- Heat a large Dutch oven over medium heat. Add 1 Tablespoon of oil to the bottom of the pot, and swirl to coat. Once the oil is heated and shimmering, add the beef cubes in a single layer (you may have to sear the beef in multiple rounds), season with 1 teaspoon of kosher salt. Brown the beef on each side, for a total of about 6 minutes. Remove the beef to a plate and set to the side.
- Add the remaining 1 Tablespoon of oil to the bottom of the pot, and swirl to coat. Add the onion and saute for 2 minutes (or until just slightly translucent). Add in the carrot and celery, stir, and saute for another 2 minutes. Add the garlic, stir, and saute until fragrant (about 30 seconds to 1 minute). Remove the vegetables to a plate and set to the side
- Add ½ cup water to deglaze the pan. Use a wooden spoon to scrape up all the flavorful bits on the bottom of the pan. Add the beef back to the pot, add in 4 ½ cups water, canned diced tomatoes, Better Than Bouillon Roasted Beef Base, red wine vinegar, Worcestershire sauce, remaining 2 teaspoons kosher salt, and bay leaves.
- Turn the temperature to high to bring to a boil, then lower the temperature to medium-low to bring the soup to a simmer. Simmer covered for 30 minutes, or until the beef is tender.
- Carefully add the sauteed vegetables and potatoes to the pot, and simmer covered for 20 – 25 minutes, or until the potatoes are fork tender.
- Combine the cornstarch with the remaining 2 Tablespoons of water in a small bowl, and whisk to combine. Add the thickening mixture to the pot, stir, and simmer for an additional 2 minutes, or until the soup has thickened some.
- Combine the cornstarch with the remaining 2 Tablespoons of water in a small bowl, and whisk to combine. Add the thickening mixture to the pot, stir, and simmer for an additional 2 minutes, or until the soup has thickened some.
Notes
Cognac would be an excellent choice to deglaze the pan if you have that on hand.