Alberta Beef Stew (SHELLFISH-FREE)

Instructions

1. 1Cut the about 910 g of beef chuck into 2.54 cm cubes. Sprinkle the beef cubes evenly with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, about 205°C (200°C). Carefully add the seasoned beef cubes to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the beef on all sides until it has a nice crust, about 2-3 minutes per side, then remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 large chopped onion and the 2 stalks of chopped celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. They should look slightly translucent.
4. 4Sprinkle the 2 tbsp of all-purpose flour over the softened vegetables. Stir constantly and cook for 1 minute to toast the flour slightly.
5. 5Gradually pour in the 6 cups of beef broth while whisking continuously to prevent lumps. Stir in the 2 tbsp of tomato paste until it is fully combined. Bring the liquid in the pot to a gentle simmer, which is a low boil with small bubbles breaking the surface.
6. 6Return the browned beef cubes to the pot. Add the 3 medium chopped carrots, the 3 medium chopped potatoes, the 1 tsp of thyme, and the 1 bay leaf. Stir everything together to ensure the beef and vegetables are submerged in the liquid.
7. 7Cover the pot tightly with a lid. Reduce the heat to low, maintaining a gentle simmer, about 93.33-121.1°C (95-120°C). Cook for 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft when pierced with a fork.
8. 8Carefully remove and discard the 1 bay leaf from the stew. Taste the stew and add more salt and pepper if desired. Serve the Alberta Beef Stew hot.

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