Description
The ultimate one pot comfort food! Beef and veggies simmered to tender perfection with a flavorful broth that'll warm up those cold winter months.
Ingredients
Units
Scale
- 1 lb beef chuck roast, cut into 1 inch pieces
- 1/4 cup all-purpose flour, seasoned with a pinch of sea salt and ground black pepper
- 5 tablespoons olive oil
- 1/2 medium, yellow onion, large diced
- 2 cloves garlic, minced
- 4 large carrots, large dice
- 2 celery ribs, large dice
- 2 large potatoes, large dice
- 2 cups green beans, frozen, about 1 inch long
- 3 bay leaves
- 1 14 oz can tomatoes, stewed or diced
- 1 heaping tablespoon tomato paste
- 4 splashes red wine or red wine vinegar
- 2 splashes Worcestershire sauce
- 4 cups beef or chicken broth
- Salt to taste
- Parsley, to garnish
Instructions
- In a large dutch oven or heavy pot, heat 3 tablespoons olive oil over medium high heat.
- Toss beef in flour mixture. Using tongs, place beef in pot and brown on all sides, about 10 minutes.
- Add other 2 tablespoons olive oil, onions and celery and saute for about 2 minutes. Add garlic and saute for about 15 seconds, until fragrant.
- Add the tomato paste and worcestershire sauce and stir until coated.
- Pour in the red wine and cook for about 5 minutes, until most has evaporated, while scraping up the brown bits on the bottom of the pot.
- Pour in the tomatoes, broth, and add the bay leaves.
- Add the celery, potatoes, carrots. Bring to a boil.
- Cover and lower the heat to a simmer.
- After 50 minutes, add the green beans. Let simmer for about 10 - 15 more minutes, until meat pulls apart easily.
- Remove bay leaves, and add salt to taste.
- Garnish with parsley and serve immediately.
Notes
To make this stew gluten free, just remove the flour! It might result in a slightly thinner stew but it will still taste just as delicious.
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins