Name: Beef Stew
Ingredients: vegetable oil (for searing); 2 1/2 lb. beef chuck, cut into 2-inch cubes; kosher salt and freshly ground black pepper; 2 Tbsp. unsalted butter; 2 medium onions, cut into 6ths; 5 cloves garlic, crushed; 1 Tbsp. tomato paste; 1/3 c. all-purpose flour or to cover; 10 c. cold water or chicken or beef broth (homemade or low-sodium canned); 6 sprigs parsley; 6 sprigs fresh thyme; 2 bay leaves; 1 1/4 lb. medium red potatoes, quartered; 4 medium carrots, cut into 2-inch pieces; 2 celery stalks, cut into 2-inch pieces; 7 canned whole, peeled tomatoes, lightly crushed; 2 to 3 tsp. red wine vinegar or to taste

Beef Stew

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Beef Stew is an impressive dinner. Made with vegetable oil (for searing), 2 1/2 lb. beef chuck, cut into 2-inch cubes, kosher salt and freshly ground black pepper, 2 tbsp. unsalted butter and 2 medium onions, cut into 6ths, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Heat a large

Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan, about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

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