Try this filling beef stew on a chilly evening. It’ll soon be a family favorite!
Cook Time 180M
|
Protein 41G
|
Servings 8
Helpful Hereford Tips
For great flavors in your stew, simmer all ingredients on low for up to two hours.
Nutritional Information
Cals
424Carbs
7% DVFat
24% DVFiber
11% DVIron
39% DVIngredients
- 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
Instructions
- 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.
About Chuck Roast
Try this filling beef stew on a chilly evening. It’ll soon be a family favorite!