Warm Winter Braised Beef Stew with Potatoes – Cozy Comfort...

Ingredients

• • 3 ⅞ lbs beef chuck roast, cut into 2-inch cubes
• • 4 ⅞ medium russet potatoes, peeled and cubed
• • 2 ⅞ medium onions, sliced
• • 4 ⅞ garlic cloves, minced
• • 3 carrots, sliced into coins
• • 1 ⅞ tbsp fresh rosemary, chopped
• • 1 ⅞ tbsp fresh thyme leaves
• • 2 ⅞ cups beef broth
• • 1 ⅞ cup red wine (optional)
• • 2 ⅞ tbsp tomato paste
• • ⅞ cup all-purpose flour
• • 1 ⅞ tbsp Worcestershire sauce
• • 1 ⅞ tsp salt
• • ⅞ tsp black pepper
• • 2 ⅞ tbsp olive oil

Instructions

1. 1

   Heat olive oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring even searing on all sides. Use tongs to transfer to a plate.

2. 2

   Add onions, garlic, and carrots to the Dutch oven. Sauté for 5 minutes until softened. Stir in tomato paste and cook for 2 minutes.

3. 3

   Pour in red wine (if using) and beef broth, scraping the bottom to release browned bits. Add rosemary, thyme, Worcestershire sauce, salt, and pepper.

4. 4

   Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until beef is tender.

5. 5

   Stir in cubed potatoes and simmer uncovered for 20 minutes until tender. The sauce should thicken slightly.

6. 6

   Mix in flour to thicken the sauce. Cook for 5 more minutes. Taste and adjust seasoning if needed.