Stove Top Beef Stew

INGREDIENTS

• 3 pounds chuck beef (cut into 1 inch cubes)
• 2 tablespoons all-purpose flour
• 2 tablespoons Worcestershire sauce
• 1 tablespoon browning sauce (optional, for color)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 stalks celery (chopped)
• 1/4 cup yellow onion (finely chopped)
• 8 cloves garlic (minced)
• 2 tablespoons tomato paste
• 2 tablespoons roast beef base paste (like Better then Bouillon)
• 4 cups beef stock
• 2/3 cup red cooking wine (merlot or any dark red wine)
• fresh herbs (rosemary, thyme, bay leaf (about 2 sprigs each))
• 4 large carrots (roughly chopped)
• 3 medium Yukon gold potatoes (cut into cubes)

INSTRUCTIONS

1. 1 Season the beef with flour, Worcestershire sauce, browning sauce (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. 2 In a large dutch oven set over medium-high heat, add the oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until they are golden brown. Remove from the pan and set aside.
3. 3 Add the celery, onions, and garlic to the dutch oven, and sauté until soft. Stir in the tomato paste and beef base and simmer for 2 to 3 minutes. Add the broth, wine, seared beef, and fresh herbs. Reduce the heat to medium-low, cover and cook for 2 hours.
4. 4 After 2 hours, add the potatoes and carrots and continue cooking on medium-low heat for an additional 30 to 45 minutes.
5. 5 Once the beef is perfectly tender, garnish and serve with rice, mashed potatoes or crunchy toast.

NUTRITION

Calories: 569 kcalkcal | Carbohydrates: 29 gg | Protein: 50 gg | Fat: 27 gg | Fiber: 4 gg | Sugar: 6 gg