It’s still winter, the perfect time for an easy, but satisfying, Beef Stew. Though not as luxurious as a well-made beef bourguignon, this simpler version by no means skimps on taste. And the best part is that with it’s mélange of vegetables, this Beef Stew is a whole meal in one pot.
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Cut the chuck in 1 1⁄2-2-inch cubes and dry them on paper towels.
Cube the beef.
In a large Dutch oven, add some vegetable oil, brown the beef cubes on all sides, and remove them to a bowl.
Brown the beef.
You’ll probably need to do this in several batches. Season the meat with salt and pepper. Discard the browning fat.
Coarsely chop the onion. Add a 1-2 tablespoons fresh oil to the Dutch oven, and gently brown the onions. When softened and lightly browned, add the minced garlic clove and cook for 1-2 minutes.
Brown the onions.
Return the beef to the Dutch oven. Add a quart of beef stock plus one bay leaf, thyme, rosemary, chopped parsley and celery leaves, and the tomato paste.
Add the stock and herbs.
If you prefer a winier taste, you could add a cup of red wine, as well. Although I am not sponsored by any products, my preferred stock is Swanson’s Beef Broth.
Stir the Beef Stew to combine the ingredients, then cover and simmer the stew for about 1 1⁄2 hours.
Simmer the stew.
Cut the carrots and celery into 2-inch pieces. Peel the potatoes. If they are quite small, you can leave them whole. Otherwise cut them into 2-inch pieces. Add the vegetables and potatoes to the stew, and simmer them for 30-40 minutes until they are tender.
Add the vegetables
Remove the stew from the heat, and let it cool. With paper towels, skim the fat from the top of the stew.
Skim the fat.
Return the meat to the simmer.
Dissolve the preferred arrowroot or the cornstarch in the Madeira or wine, and add it to the simmering Beef Stew.
Dissolve the thickener.
Cook until the stew liquid has thickened a bit. Correct the seasoning.
Serve the Beef Stew in bowls with crusty bread.
