Beef Stew
Serves 6
30 mins prep
120 mins cook
150 mins total
A hearty beef stew made with tender beef chuck, baby potatoes, and carrots. This comforting dish is perfect for warming up on a chilly day and is cooked to perfection in a copper sauté pan.
0 servings
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1: Cut beef Chuck into chunks and season with salt, pepper, and dust with flour; mix to combine. 2: Sauté beef in 2 batches in olive oil until golden on both sides; add wine, beef stock, garlic, shallots, aromatics, tomato paste, Worcestershire sauce, adjust salt and pepper; bring to boil. 3: Cover and roast at 350°F for one hour. 4: Add carrots and potatoes and roast for 1 more hour. 5: Uncover and roast for the final 1 hour; right before you take it out of the oven, pour in the cornstarch slurry. 6: Skim some of the fat out, remove aromatics, and finish with freshly chopped parsley.
