Super Tender Beef Stew

Name: Super Tender Beef Stew
Ingredients: 3 pounds Chuck Roast, Cut Into 1-2 Inch Cubes; 1/2 cups All-purpose Flour; Salt And Pepper; 2 Tablespoons Extra Virgin Olive Oil, Divided; 1 whole Onion, Chopped; 4 cloves Garlic, Minced; 1 cup Good Quality Red Wine (not Cooking Wine); 1 Tablespoon Tomato Paste; 4 cups Low Sodium Beef Broth; 2 dashes Worcestershire Sauce, Or To Taste; 1 pound Baby Carrots; 1 pound Potatoes, Halved Or Quartered Depending On Size; 1 whole Bay Leaf; 1 sprig Thyme; 1 sprig Rosemary

15 ingredients

6 steps

Ingredients

3 pounds Chuck Roast, Cut Into 1-2 Inch Cubes
1/2 cups All-purpose Flour
Salt And Pepper
2 Tablespoons Extra Virgin Olive Oil, Divided
1 whole Onion, Chopped
4 cloves Garlic, Minced
1 cup Good Quality Red Wine (not Cooking Wine)
1 Tablespoon Tomato Paste
4 cups Low Sodium Beef Broth
2 dashes Worcestershire Sauce, Or To Taste
1 pound Baby Carrots
1 pound Potatoes, Halved Or Quartered Depending On Size
1 whole Bay Leaf
1 sprig Thyme
1 sprig Rosemary

Directions

1

In a large bowl, toss beef in flour and season with salt and pepper.
2

Heat 1 tablespoon oil in a cast iron pot. Once hot, add beef in batches, making sure not to overcrowd the pan (I did it in 3 batches). Brown meat on all sides, 2-3 minutes. You may need to add more oil as you go. Take beef out of the pot and set aside.
3

Add remaining 1 tablespoon olive oil to the same pot. Add onion and cook until browned and slightly tender, 2-3 minutes. Add garlic and cook for an additional minute.
4

Pour in wine and deglaze the pan, scraping up the bits on the bottom of the pan. Stir in tomato paste, beef broth and Worcestershire sauce. Bring to a simmer.
5

Add beef back into the pan along with carrots, potatoes, bay leaf, thyme and rosemary. Cover and place in the oven. Cook for 1 hour 45 minutes.
6

Skim off some of the excess fat on the top and take out of bay leaf and sprigs of herbs. Serve warm!