Beef Stew (Edit recipe)

glassofweinstein

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When soup season begins, add this cozy and hearty stew into your rotation!

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PREP TIME

30 minutes to 45 minutes

COOK TIME

3 hours

INGREDIENTS

14

Serves: 8

Ingredients

2 lb Beef Chuck Roast, cubed
.5 - .75 cup Bob's Red Mill Gluten Free All Purpose Baking Flour, Seasoned with 1 tsp each of kosher salt, black pepper, garlic and onion powder
2 - 3 Tbsp Avocado Oil
6 Carrots, cleaned, 1" pieces
4 Celery, cleaned, 1" pieces
2 Yellow Onion, quartered
2 Tbsp fresh Rosemary, chopped
2 Tbsp Parsley, chopped
2 Tbsp Tomato Paste
1 cup Cabernet Sauvignon Red wine
4 cups Beef stock
1 cup Water
2 - 3 tsp Kosher Salt
2 Russet Potatoes, cleaned, 1" pieces

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before beginning cooking, allow the beef to come to room temperature. In a dutch oven or soup pot, preheat the oil over medium low heat. In a bowl, combine the Bob’s Red Mill Gluten Free All Purpose Flour and spices together. Dredge the beef cubes in the seasoned flour, and reserve the remaining flour for later. Allow the dredged meat to rest with the flour for a few minutes before searing them in batches on both sides until a golden brown crust is formed. Try not to overcrowd the pot as this will stop them from getting the color we want. The meat will tell you when it’s ready to flip; if there is any sort of tug when you go to flip, give it another minute. They will release when they are ready.
When all the meat is finished searing, reserve in a separate bowl until later. In the same pot, add the onions and garlic and let them caramelize. Next, add the carrots and celery and continue to cook down with kosher salt. When the vegetables start to get tender with some color, add the tomato paste and about 2-3 Tbsp of the reserved seasoned flour. Combine everything together and cook for two minutes. Pour in the cup of red wine, and scrape the bottom of the pot to collect all the flavorful bits from the bottom.
While continuing to stir over medium heat, add the cup of crushed tomatoes and gradually pour in the beef stock. Add the rosemary and parsley, a cup of water, and bring everything to a simmer. When a light simmer is going, add the reserved beef and chopped potatoes into the pot and give a good stir. Reduce the heat, cover with a lid, and let this simmer for anywhere from one to four hours, checking every 30-45 minutes to stir and scrape the bottom of the pot. This is a recipe where the longer it cooks, the more flavor it will develop. If you choose to cook for a longer time, save the potatoes for the last hour or two of cooking so they don’t completely fall apart.
Check for any additional seasonings, and serve hot!

Notes

A dutch oven is highly recommended for this process.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	300
Fat:	10 g
Carbohydrates:	28 g
Protein:	18 g
Cholesterol:	40 g
Sodium:	410 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.