CLASSIC BEEF STEW

The ultimate comfort food, this classic beef stew gets depth & flavor from its slow roast and rich wine-infused broth.

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CLASSIC BEEF STEW

INGREDIENTS

3 pounds boneless chuck roast, cut into 1-inch pieces

¼ cup all-purpose flour (to flour beef)

1 ½ pounds petite Yukon gold potatoes, halved

2 pounds of carrots, peeled & cut into 1/2” rounds

1 celery head, cut into ½” slices

2 small onions, quartered

2 tablespoons olive oil

4 cups water

1 tsp Worcestershire sauce

1 cup dry red wine

2 tablespoons better than bouillon roasted beef base

salt and pepper to taste

To thicken broth:

¼ cup all-purpose flour

1/3 cup water

PREPARATION

Quick note:  To keep the vegetables from getting too soft , they’re added halfway through the cooking process.  

Cut beef into 1-inch pieces and lightly flour.  Over medium heat, add two tablespoons of olive oil to a large skillet.  Add beef and cook until seared, about 2-3 minutes.  Using a slotted spoon, place seared beef into a slow cooker. Add potatoes, water, wine, bouillon beef base and Worcestershire sauce. Liberally season with salt and pepper.

Cover and cook on low for 4 hours.

Add carrots, celery and onion.

Cook on low for an additional 3-4 hours.

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir flour mixture into the slow cooker. Cover and cook on high heat for an additional 20 minutes, or until thickened.

Serve with warm sourdough bread.