Homemade Beef Stew
Servings: 8 bowls
Ingredients
- 4 lbs chuck roast cut into small pieces, large pieces of fat discarded
- 1 onion diced
- 4 large carrots chopped
- 4 yukon gold potatoes chopped
- 6 garlic cloves minced or pressed
- 1 14.5 oz can diced tomatoes
- 6 cups chicken stock
- 2-4 cups water depending upon how thin you like your stew
- 1 cup red wine
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons flour or arrowroot
- 1 teaspoon thyme
- olive oil and butter for the pan to brown your beef
Instructions
- cut chuck roast into small bite sized pieces, discarding large fat pieces
- chop, dice and measure out the rest of your ingredients
- season the beef, and working in batches, brown on all sides, remove from dutch oven when done
- pour onions in the pan where the beef was cooked for about 5 or 6 minutes until translucent
- add garlic and seasoning and cook quickly until fragrant
- add tomatoes and wine and stir to combine, bring to a boil to cook off the alcohol
- add stock and water, stir to combine and bring to a simmer
- add beef back in plus carrots and potatoes, and continue to simmer for 3 to 4 hours
- about 30 minutes before you want to serve the stew, add the arrowroot or flour slurry (mix arrowroot in 1/2 to 1 cup water or stock) to the stew