Try this filling beef stew on a chilly evening. It’ll soon be a family favorite!
For great flavors in your stew, simmer all ingredients on low for up to two hours.
2 - 2½ pounds Certified Hereford Beef boneless beef chuck, cut into 1-inch pieces
2 tablespoons olive oil
Salt and ground black pepper to taste
¼ cup all-purpose flour
2 celery stalks, chopped
1 lb mushrooms, sliced
4 large carrots, peeled and cut into ½" thick pieces
1 cup onion, diced
3 garlic cloves, chopped
1 tablespoon tomato paste
6 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 pound potatoes, quartered
Sprinkle the cubed beef with flour to evenly coat. Set aside. Heat the olive oil in a medium stock pot. Add the beef and cook until browned (about 3-4 minutes per side). Remove beef from stock pot once cooked.
Add the onion, carrots and celery to the stock pot and saute until onion are clear, about 5 minutes.
Add beef broth, tomato paste, mushrooms and potatoes. Stir well and season with bay leaves and thyme. Bring to a slow boil and simmer for 30 minutes before serving.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.More About Cuts