Beef Chuck Stew

Name: Beef Chuck Stew
Ingredients: 2 1/2 lbs beef chuck, cut into 2-inch cubes; flour (for dredging); 4 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons Dijon mustard; 2 medium onions, cut into sixths; 5 garlic cloves, minced; 1 (4 ounce) can tomato paste; 6 cups beef broth, plus; 1 cup dry red wine; 2 bay leaves; 4 medium potatoes, quartered and cubed; 4 medium carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces; 1 (28 ounce) can peeled tomatoes, lightly crushed; salt and pepper

16 ingredients

6 steps

Ingredients

2 1/2 lbs beef chuck, cut into 2-inch cubes
flour (for dredging)
4 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
2 medium onions, cut into sixths
5 garlic cloves, minced
1 (4 ounce) can tomato paste
6 cups beef broth, plus
1 cup dry red wine
2 bay leaves
4 medium potatoes, quartered and cubed
4 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 (28 ounce) can peeled tomatoes, lightly crushed
salt and pepper

Directions

1

Preheat the oven to 275°F.
2

Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
3

De glaze pan with 1 cup of broth then pour all back into broth container.
4

Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
5

Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-1/2 hours.
6

Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.