Beef stew
Cooking Con Claudia · ♥ 15K likes · 503K views · 8 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup all-purpose flour
- 1 tbsp Italian seasoning
- 2½ tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Combine the flour, Italian seasoning, salt, black pepper, paprika, onion powder and garlic powder.
Coating the chuck in seasoned flour
- 3 lb chuck roast
Cut the chuck roast into one to one and a half inch pieces and coat in the flour mixture.
- 3 tbsp oil
Set a Dutch oven on medium high heat with three tablespoons of oil.
Brown the meat in a single layer without crowding, two minutes a side, in two batches; remove.
- oil
- 1 whole yellow onion
Add a little more oil and the onion, saute two minutes, scraping the browned bits.
- 3 cloves garlic cloves
- 4 cup beef broth
Add the beef broth and tomato paste and mix to dissolve the paste.
- 2 tbsp tomato paste
- 2 whole bay leaves
- 1 tsp chili flakes
Add the bay leaves and chili flakes.
Return the meat and its juices, bring to a simmer, cover, reduce to medium-low and cook 1 hour 30 minutes.
- carrots
- celery
Add the carrots and celery, cover and cook 10 minutes.
Adding carrots, celery and potatoes
- yellow potatoes
Add the potatoes, cover and cook 25 to 30 minutes until the potatoes and meat are tender.
- 1 cup frozen peas
- chopped parsley
Optional: stir in the frozen peas and give it a couple of minutes.
Checking doneness and finishing