Beef Stew

My friend Vaughn recommended both this recipe and beef bourguignon. I prefer this recipe as it is a less wine forward and more beefy and rich. This recipe makes a delicious and incredibly hearty stew that I personally enjoy served over white rice.

Link to original recipe

Prep time: 10 mins Cook time: 3-4 hours

Ingredients

• 1 Tbs Olive Oil
• 3 Lbs Beef Chuck Roast
• 4 Carrot
• 1 Yellow Onion
• 2 Ribs Celery
• 3 Garlic Cloves
• 2 Tbs Flour
• 1 Cups Pinot Noir
• 4 cups Chicken Stock
• 2 Tbs Tomato Paste
• 1 Tbs Thyme
• 1 Lbs Yukon Gold Potatoes
• 2 Bay Leaves
• 1 Lbs White Mushrooms
• 1 Tbs Soy Sauce
• 1 Tbs Worcestershire Sauce
• 1 Tbs Anchovy Paste
• 1 Oz Gelatin

Directions

1. Mix stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce and set aside.
2. Cut 2 carrots into bite sized pieces and peel the potatoes and them both aside.
3. Coat beef with salt and pepper and sear until browned on all sides. Set aside.
4. Add mushrooms and cook thoroughly until browned before adding carrot. Fry until well browned then set aside.
5. Add whole garlic cloves, carrot, celery, and halved onion and fry until well browned.
6. Deglaze the pan with wine then add stock mixture and bring the mixture to a simmer.
7. Cut beef into bite sized pieces and toss with flour before adding back to the pot.
8. Add thyme and bay leaves and let simmer for 1 1/2 hours.
9. Remove whole onion, carrot, garlic cloves, bay leaves before adding the reserved carrot, mushroom, and potatoes.
10. Let simmer for an additional hour before serving.