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Not Your Average Beef Stew

A mouth-watering beef stew with a grown up flavor.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: beef stew
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 657kcal
Author: Karen Kelly

Ingredients

  • 2.5 lbs of beef chuck with some good fat cut into 2-inch pieces
  • 3 tablespoon olive oil
  • 2 tablespoon salted butter Kerrygold
  • 3 tablespoon gluten free flour
  • 4 cloves garlic chopped
  • 10 pearl onions skins removed (see note above)
  • 3 tablespoon tomato paste
  • ½ cup balsamic vinegar
  • 2 cups red wine I used Pinot Noir
  • 1 32 oz box beef stock I like Kitchen Basics
  • 2 cups water
  • 2 bay leaves
  • 2 teaspoon dried thyme
  • 4 carrots cut into 2 inch pieces
  • 3 celery stalks cut into 2 inch pieces
  • 1 lb small white or red boiling potatoes
  • Italian parsley for garnish

Instructions

  • Preheat oven to 350 degrees.
  • Season beef with salt and pepper. Heat oil and butter in large dutch oven. Brown the beef in batches. Do not overcrowd. Add a bit more oil and butter with each batch. Transfer to a bowl.
  • Add a bit more olive oil, then add the garlic and onions. Cook until well browned about 10 minutes.
  • Add the tomato paste and cook for a minute.
  • Add the beef back to the pot and sprinkle with the flour. Cook until you don't see any white flour.
  • Add vinegar, beef broth, wine, bay leaves, and thyme. Don't forget to add all the juices from the beef. Bring to a simmer, cover and put in oven for about 2 hours. You can check along the way to see that the beef is getting tender.
  • About an hour into cooking, add the carrots and potatoes.

Nutrition

Calories: 657kcal | Carbohydrates: 33g | Protein: 42g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 617mg | Potassium: 1677mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7080IU | Vitamin C: 15.2mg | Calcium: 105mg | Iron: 6.6mg
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