Beef Stew

5 from 1 vote

Prep Time 30

Cook Time 1 30

Yield 6 Servings

Ingredients

2 lbs Chuck Roast
2 litres Chicken Stock
3 large Yellow Onions
3 medium Leeks
6 cloves Garlic, grated
3 medium Carrots
5 medium Yellow Potatoes
6 sprigs Thyme
½ head Parsley, reserve some for garnishing
3 tbsp Worcestershire Sauce, or more
1 tbsp Tomato Paste
Salt, to taste
Pepper, to taste
Cayenne Pepper, to taste

Instructions

Slice the chuck roast against the grain into 2 inch thick rounds. Cut each round, against the grain, into cubes.
2 lbs Chuck Roast
In your Dutch oven, in batches, sear the chuck cubes. Place each batch of seared cubes into a bowl lined with tinfoil. Once all the cubes are seared, wrap them with the tin foil and set aside.
Cut each onion into quarters and slice each quarter into thin strips. Sauté the onion strips in avocado oil, or any neutral oil with a high smoke point, until translucent and fragrant. Add a sprinkle of salt to help release some of the moisture.
3 large Yellow Onions
Using a micro-plane, grate the garlic cloves and add to the onions.
6 cloves Garlic
Add the tomato paste and allow to cook down with the onions and garlic.
1 tbsp Tomato Paste
Pull the type off the stem and add to the pot.
6 sprigs Thyme
Cut the green ends and roots off the leeks then slice the white portions in half lengthwise. Slice each half into thin strips, similar to the width of the onions. Add to the onions and garlic to cook down.
3 medium Leeks
Peel each carrot and slice into thirds lengthwise. For the large ends of the carrots, cut into quarters and cut into 1inch chunks. For the thinner ends, cut in half and then into 1inch chunks. Alternatively, cut to your liking. Add the carrots to the pot and mix.
3 medium Carrots
Cut the unpeeled potatoes into chunks that are similar in size to the carrots. Add the potatoes to the pot and mix.
5 medium Yellow Potatoes
Add the chicken stock and bring to a low boil. Add the beef cubes and their juices. Allow to boil for 5-10 minutes.
2 litres Chicken Stock
Add the worcestershire, pepper, and cayanne pepper. Allow to boil for 20-25 minutes. Periodically check the texture of the carrots and potatoes.
3 tbsp Worcestershire Sauce
Cayenne Pepper
Add the parsley and pepper. If the carrots and potatoes are beginning to feel near your desired texture, turn to a low simmer and allow to reduce. If they are still a bit to firm, allow to boil for another 10-15 minutes.
½ head Parsley
Pepper
Once the vegetables are at your desired texture and the stock base has reduced, salt to taste. At this point you can also tweak the original seasoning amounts to your liking.
Salt
Serve with a parsley garnish!