Description

This One-Pot Beef Stew requires just one pot. It’s a comforting, delicious meal any day of the week. Healthy and satisfying.

Scale

Ingredients

2.5 lbs beef chuck roast, partially trimmed and cut into 1-inch cubes
freshly ground black pepper
2 TB olive oil
4 large carrots, peeled and cut int 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 large onion, roughly chopped
8 garlic cloves, roughly chopped
1 1/2 cups dry red wine (a good one you’d like to drink with dinner)
2 TB flour
4 cups good quality regular strength beef broth
1 TB sugar
12 oz baby potatoes, peeled and cut into 1-inch pieces
2 TB whole grain mustard
freshly chopped parsley for garnish

Instructions

Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don’t overcrowd the pieces (they won’t brown if overcrowded.) Transfer beef to a plate.
Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.

Notes

For slow cooker: Brown the beef according to recipe instructions prior to adding everything (except potatoes) into slow cooker. Set on low for 8-10 hours, adding potatoes during the final 2-3 hours of cook time to prevent them from getting mushy.

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Keywords: Beef stew, beef stew with potatoes