Chunky Beef Stew

Seasoned Beef and Hearty Vegetables come together to make this comforting stew that is a meal in itself.

Chunky Beef Stew

® This is a RAS signature Recipe©

♦♦Prep time:10min ♦Cook time:1hour ♦Yield: 5-6 servings.

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Chunky Beef Stew

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins

Description

This recipe delivers a hearty, deeply flavored beef stew, with the richness and complexity only a long, slow simmer can provide. The key is searing the beef to build a flavorful fond and using quality aromatics to create a thick, savory gravy that clings perfectly to every chunky piece of meat and vegetable.

Ingredients:

Servings

• 800 gms Beef (good for stewing, like chuck tender)
• 4 Potatoes (peeled and cut into large cubes/chunks)
• 2 large Carrots (cut into large cubes/chunks)
• 2-3 ribs Celery, sliced
• 2 Onions, chopped (about 1 cup worth)
• 2 cloves Garlic
• 70 gms Tomato paste (the small cans - not to be confused with tomato puree)
• 1 rounded tsp Dijon mustard
• ¹⁄₂ tsp Black pepper
• ¹⁄₂ tsp Garlic powder
• 1 Bay leaf
• 1½ cups Beef broth (or you can use a beef bouillon cube dissolved in hot water.)
• 4 Tbsp fresh Parsley, chopped (or 1 tsp dried)
• 2 leaves Sage (or ¼ tsp dried)
• ¹⁄₂ cup Frozen Peas (thawed)
• 1 tsp Cornstarch
• 1 tsp Potato starch
• 5 Tbsp Vegetable oil

Instructions

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1. Cut the beef into stew-sized chunks. Drain well. Pat dry. Season with a dash of salt and pepper.
2. Heat oil in a Dutch oven, cast-iron pot, or even a pressure cooker.

3. Add the dry pieces of beef and sear them till brown on all sides. (Do this in batches). Remove.

4. To the same oil with some brown bits in there ( that's flavor!), add onion, garlic bay leaf, and celery.
5. Add a tiny bit of extra oil to the pot only if it is dry. Sauté till the onions and celery are softened and reduced. It will be a brownish mixture from the residue in the pot.
6. Add the tomato paste and cook for 1 minute, stirring to make sure there is no burning.
7. Now add the pepper powder, garlic powder, and Dijon mustard, and stir well.
8. Add the beef, carrots, and potatoes, and stir well.
9. Pour in the broth and add enough water to cover all the ingredients well.
10. Add salt as needed, since the broth contains salt. Bring to a simmer and add the parsley and sage leaves.
11. Cover with a tight lid and cook on low for 1 hour till the meat is tender. (If using a pressure cooker, cook on low till you hear 8 steam whistles).
12. Add boiled water if the stew seems to be going dry. (This is usually not needed if using a pressure cooker), Also, add the peas.
13. Mix the cornstarch ( cornflour) and potato starch in ½ cup of hot water and add to the stew. Return to a simmer, and check the tenderness of the meat. Do not stir too much or you will mash the potatoes and carrots too much.

Note

• Using a pressure cooker will decrease the cooking time.
• Key Ingredients: Beef, Potato, Carrot, Dijon Mustard, Tomato Paste, Onion, Celery, Garlic, Seasoning, Herbs, and Oil.

Keywords: chunky beef stew, beef stew,