Tender beef chunks mingle with soft potatoes in a savory broth, creating the ultimate comfort food perfect for chilly days. This one-pot wonder not only satisfies today but elevates your dining experience when savored the next day – so prepare a generous batch!
Ingredients:
- 2 lbs beef stew meat (preferably beef chuck, cut into 1.5-inch cubes)
- 2 tsp kosher salt
- 1/2 tsp pepper salt
- 3 tbsp avocado oil (divided)
- 1 white onion (chopped into 1-inch chunks)
- 4 cloves garlic
- 3 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 tbsp arrowroot starch
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 4 carrots (cut 1.5 inches thick)
- 6 celery stalks (cut 1 inch thick)
- 1 lb baby potatoes (halved)
Directions:
1. Heat 2 tbsp avocado oil in a large Dutch oven or stockpot over medium-high heat.
2. Generously season beef stew meat with salt and pepper.
3. Add meat to the Dutch oven in an even layer, searing until browned on all sides (2-3 minutes per side); then set aside.
4. Add onions and cook for 3-5 minutes; if needed, add another tbsp of oil to the pot.
5. Add garlic and tomato paste, cooking for 1 minute.
6. Pour in the wine, scraping up bits from the bottom as it boils.
7. Add 3/4 of the beef broth and create a slurry with arrowroot starch and remaining beef broth, whisking until no lumps remain.
8. Introduce the slurry and Worcestershire sauce.
9. Return browned meat to the pot, add bay leaves, reduce to a simmer, and cover, letting it simmer for 45 minutes.
10. After the hour, add chopped carrots, celery, and potatoes; continue cooking, covered, for 35-40 minutes until the potatoes are fork-tender.
11. Remove from heat, serve, and savor the delightful Cozy Classic Beef Stew! Enjoy!