Sliced Roast
Classic Beef Stew recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Classic Beef Stew

Serves 8

Ingredients:

  • 3 pounds Certified Angus Beef ® chuck roast, cut into 1-inch pieces
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 2 large onions, diced
  • 3 large carrots, diagonally cut in 1-inch pieces
  • 3 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups red wine
  • 2 cups beef stock
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 3 pounds Yukon potatoes, peeled and cut in 1/2-inch cubes
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley

Instructions:

  1. Remove top rack from oven and preheat to 325°F.
  2. Season beef with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
  3. Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
  4. Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.

No Nutritional Information Available

Braising

Braising - Certified Angus Beef® brand
Follow @CertAngusBeef