Beef Chuck Stew

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Robust flavor all in one pot.

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Steps

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Preheat the oven to 275f.

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Season half the beef with salt and pepper , and then dredge in the flour.

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Shake off excess flour.

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Add olive oil to a large dutch oven over medium-high heat and brown beef cubes.

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Using a slotted spoon transfer the beef to a plate.

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Repeat with the remaining beef.

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De glaze pan with 1 cup of broth then pour all back into broth container.

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Melt the butter over medium-high heat.

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Add the onions and cook , stirring until lightly browned.

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Add the garlic and cook , stirring , until fragrant about 1 minute.

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Add the tomato paste and cook , stirring , until lightly browned , about 1 minute.

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Return the beef to the pot and add the broth and wine , and bring to a simmer.

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Stir in dijon mustard and add bay leaves.

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Season to taste with salt and pepper.

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Cover and transfer to the oven.

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Stew the meat until tender , about 1- hours.

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Remove from the oven and skim the fat from the cooking liquid.

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Add the potatoes , carrots , celery , and the tomatoes with juice , and .

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Ingredients

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beef chuck, flour, olive oil, unsalted butter, dijon mustard, onions, garlic cloves, tomato paste, beef broth, dry red wine, bay leaves, potatoes, carrots, celery ribs, tomatoes, salt and pepper