Beef Chuck Stew
Ingredients
- 2 1/2 lbs beef chuck, cut into 2-inch cubes ⓘ
- flour (for dredging) ⓘ
- 4 tablespoons olive oil ⓘ
- 2 tablespoons unsalted butter ⓘ
- 2 tablespoons Dijon mustard ⓘ
- 2 medium onions, cut into sixths ⓘ
- 5 garlic cloves, minced ⓘ
- 1 (4 ounce) can tomato paste ⓘ
- 6 cups beef broth, plus ⓘ
- 1 cup dry red wine ⓘ
- 2 bay leaves ⓘ
- 4 medium potatoes, quartered and cubed ⓘ
- 4 medium carrots, cut into 2-inch pieces ⓘ
- 2 celery ribs, cut into 2-inch pieces ⓘ
- 1 (28 ounce) can peeled tomatoes, lightly crushed ⓘ
- salt and pepper ⓘ
Instructions
- Preheat the oven to 275°F.
- Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
- De glaze pan with 1 cup of broth then pour all back into broth container.
- Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
- Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-1/2 hours.
- Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.
Nutrition & Diet Analysis (per serving)
1082
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).