Hearty Beef and Vegetable Stew

Ingredients

• 2 lb Beef chuck, cut into 1.5-inch cubes
• 2 tbsp Olive oil
• 1 large Yellow onion, chopped
• 3 medium Carrots, peeled and cut into 1-inch pieces
• 3 stalks Celery stalks, chopped
• 4 cloves Garlic, minced
• 4 cups Beef broth (gluten-free)
• 2 tbsp Tomato paste
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 1.5 tsp Salt
• 1 tsp Black pepper
• 1.5 lb Potatoes, peeled and cut into 1.5-inch cubes
• 2 tbsp Cornstarch (optional, for thickening)
• 4 tbsp Water (optional, for thickening)

Instructions

1. 1Using paper towels, pat the 2 lb Beef chuck, cut into 1.5-inch cubes, completely dry. In a large bowl, toss the dried beef with 1.5 tsp Salt and 1 tsp Black pepper until evenly coated.
2. 2Heat the 2 tbsp Olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, aiming for approximately 400°F (200°C). Add about half of the seasoned beef cubes to the hot oil, ensuring they are not crowded, and sear them for 2 to 3 minutes per side until deeply browned on all surfaces; remove the seared beef to a plate and repeat with the remaining beef.
3. 3To the same pot, add the 1 large Yellow onion, chopped, 3 medium Carrots, peeled and cut into 1-inch pieces, and 3 stalks Celery stalks, chopped; cook over medium heat, stirring occasionally, for 8 to 10 minutes until the vegetables have softened. Stir in the 4 cloves Garlic, minced, and cook for an additional 1 minute until fragrant.
4. 4Stir the 2 tbsp Tomato paste into the cooked vegetables and cook for 1 minute. Return all the seared beef to the pot, then pour in the 4 cups Beef broth (gluten-free), scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the 1 tsp Dried rosemary, 1 tsp Dried thyme, 1 Bay leaf, the remaining 1.5 tsp Salt, and the remaining 1 tsp Black pepper; increase the heat to medium-high, aiming for approximately 400°F (200°C), and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour and 30 minutes to 2 hours, or until the beef cubes are very tender when pierced with a fork. Add the 1.5 lb Potatoes, peeled and cut into 1.5-inch cubes, to the pot, cover again, and continue to simmer for another 30 to 45 minutes, until the potatoes are tender when easily pierced with a fork.
6. 6If you prefer a thicker stew, in a small bowl, whisk together the 2 tbsp Cornstarch and 4 tbsp Water until completely smooth. Stir this cornstarch slurry into the simmering stew and continue to cook for 2 to 3 minutes, stirring gently, until the stew has visibly thickened. Carefully remove and discard the 1 Bay leaf from the stew before serving. Taste the stew and adjust the seasoning with additional salt or black pepper if desired.

Substitutions

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