Prep Time: 35 minutes | Cook Time: 1 hour | Total Time: 1 hour 35 minutes
Servings: 8 servings | Calories: 117 kcal
Ingredients:
1/3 cup all-purpose flour, use gluten-free flour as needed
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1-1/2 – 2 pounds beef chuck roast or beef stew meat, cut into 1 inch chunks
cooking oil divided
1 medium onion diced into large chunks
4 cloves garlic minced
1-2 tablespoons red wine or balsamic vinegar
6 tablespoons tomato paste
3 medium Yukon potatoes peeled and chopped into 1-inch chunks (can also use 10 baby potatoes and leave the skin on)
1 medium sweet potato peeled and chopped into 1-inch chunks (leave out if desired)
2 medium carrots peeled and chopped
2 stalks celery chopped
1/2 star anise, optional but adds SO much flavor – found in the International section or spice aisle
1-2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme
1 bay leaf
4 cups beef broth homemade or low sodium
water only as needed to cover the vegetables
2 teaspoons cornstarch + 3 teaspoons water to create a slurry – to thicken the stew if needed can also use arrowroot starch if preferred
2 tablespoons chopped fresh parsley for garnish
salt and pepper to taste
Instructions:
In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don’t crowd the meat. Remove and set aside on a plate.
Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning,
Worcestershire sauce, bay leaf, and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water – only as much as needed.
Bring to a boil then turn the heat down to low, cover and simmer for 55 minutes – 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn the heat back to high and stir cornstarch mixture into stew. Allow the stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
Ingredients
- 1/3 cup all-purpose flour, use gluten-free flour as needed
- 1 teaspoon of sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1-1/2 - 2 pounds beef chuck roast or beef stew meat, cut into 1 inch chunks
- cooking oil divided
- 1 medium onion diced into large chunks
- 4 cloves garlic minced
- 1-2 tablespoons red wine or balsamic vinegar
- 6 tablespoons tomato paste
- 3 medium Yukon potatoes peeled and chopped into 1-inch chunks (can also use 10 baby potatoes and leave the skin on)
- 1 medium sweet potato peeled and chopped into 1-inch chunks (leave out if desired)
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1/2 star anise, optional but adds SO much flavor - found in the International section or spice aisle
- 1-2 teaspoons Worcestershire sauce
- 2 teaspoons Italian seasoning or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups beef broth homemade or low sodium
- water only as needed to cover the vegetables
- 2 teaspoons cornstarch + 3 teaspoons water to create a slurry - to thicken the stew if needed can also use arrowroot starch if preferred
- 2 tablespoons chopped fresh parsley for garnish
- salt and pepper to taste
Instructions
In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning,
Worcestershire sauce, bay leaf, and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
Bring to a boil then turn the heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn the heat back to high and stir cornstarch mixture into stew. Allow the stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
