Rich & Hearty Beef Stew

• Meat

  • 2 lbs Beef chuck, roast

• Produce

  • 2 Bay leaves
  • 5 Carrots
  • 5 cloves Garlic
  • 1 Onion, large medium
  • 1 tsp Oregano, dried
  • 1/2 cup Peas, frozen
  • 3 lbs Yellow potatoes

• Canned Goods

  • 3 cups Beef broth or stock

• Baking & Spices

  • 1 tsp Black pepper
  • 7 tbsp Flour
  • 1 tsp Kosher salt
  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted

• Liquids

  • 2 cups Water

Found on sweetteaandthyme.com

Ingredients

• 2 lbs beef chuck roast, trimmed of excess fat and cubed into 1 inch pieces
• 3 tbsp flour
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 5 carrots, peeled and chopped into 1 inch pieces
• 3 lbs yellow potatoes, peeled and cubed into 1 inch pieces
• 1 large onion, medium dice
• 5 cloves garlic, minced or pressed
• ¼ cup flour
• 1 tsp dried oregano
• 2 bay leaves
• 3 cups beef broth or stock
• 2 cups water
• ½ cup frozen peas
• Kosher salt and pepper to taste

Directions

• Heat vegetable oil in a large stock or soup pot over medium high heat.
• In a medium sized bowl or shallow dish, toss together 2 tbsp flour and the tsp of salt and pepper. Throw in cubed chuck and toss to coat lightly.
• In batches (either ⅓-1/2 of the meat per batch) sear the beef in the pot. Keep the beef in one layer without them touching. Sear for about 1-1.5 minutes per side, making sure there is a brown crust on the sides. Remove each batch into a large bowl and continue until all the meat is seared. Set aside.
• Add the butter into the pot, lower the temperature to medium, and let melt. Throw carrots, potatoes, and onion into the pot and cook over medium heat for 7 minutes, until the onions are translucent and start to brown. Add your garlic and stir in for a minute, then stir in ¼ cup flour.
• Make sure the flour is coating the veggies well and there is enough fat to moisten the flour. There should be no dry flour in the pan. Add the oregano to the pan and stir it in with the vegetables and flour.
• Stir while letting the flour cook through for about one minute, then add in a splash of beef broth and stir well. Then add about a cup of broth and stir well once again. It should look kind of like a paste, thats fine. Add another cup of the broth and stir well. Add the rest of the broth, stir again. Then add the beef and their juices from the bowl into the pot to braise.
• Add water and bay leaves, raise temperature to medium high and let the pot come to a gentle boil. After it boils for about two minutes, lower temperature to medium low and cover with a lid. Let stew simmer for 2 hours then remove the lid.
• After 2.5 hours, add the frozen peas and stir in well. Let stew cook for 30 minutes until they are cooked through.
• At the 3 hour mark, check stew for seasoning and season with salt and pepper to taste. Remove bay leaves and serve the beef stew while hot.