- Beef Stew
- Serves 4-6
- 4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch cubes
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 8 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 cups (1 can) beef broth
- 2 sprigs fresh rosemary, taken off stem and chopped
- 6 sprigs fresh thyme , taken off stem
- 2 fresh bay leaves
- 2 tablespoons cornstarch
- 3 tablespoons water
In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over medium high heat. Season all sides of the beef with salt and pepper. Cook the meat in batches and brown the meat on all sides, Remove meat to a plate and continue cooking remaining meat.
Preheat oven to 350 degrees.
Add more oil if needed to Dutch oven, and add onion, salt and pepper and sauté until lightly browned about 5 minutes. Add half of the carrots (reserving other half for last 1/2 hour of cooking), and all the celery. Sauté for 3 minutes and add garlic and cook 1 minute. Add the tomato paste, Worcestershire sauce, beef broth, and herbs. Bring to a boil and add meat. Add more beef broth or water so it covers the meat by 1 inch. Cover the pot and place in oven. Braise for about 11/2 hours.
Add remaining carrots and continue braising for another 1/2 hour or until the beef and carrots are fork tender. Remove from oven.
In a small bowl add cornstarch and water and mix well. Pour cornstarch into the stew and gently mix and allow to thicken. Add more cornstarch mix if needed. Taste for seasoning.