Beef Stew for the Soul

Canadian winters can be chilly times so this stew recipe is the perfect cure to warm you right up! The broth is so rich and flavorful... all you need is a side of bread and butter and *chef's kiss* you have yourself a fabulous Sunday dinner. Not to mention after that low and slow cook time your house will smell like the coziest place on earth.

Ingredients

Makes a large pot that serves 6 bowls

• 3 lbs beef chuck

• 1 large onion

• 2 tablespoons crushed garlic

• 3 tablespoons tomato paste

• 1 tablespoon balsamic vinegar

• 1 tablespoon worcestershire sauce

• 3 tablespoons all purpose flour

• 2 cups of dry red wine

• 3 cups beef broth (I always use Better than Bouillon for soups and stews. You can find it at your local grocery store and it's a bit more expensive but SOOO worth it!)

• 1 cup water (can add more after the cook time if liquids over evaporate)

• 1 teaspoon oregano

• 1 teaspoon thyme

• 1/2 teaspoon paprika

• 1/2 tablespoon sugar

• 10 baby gold potatoes halved (or quartered if they are on the larger side)

• 5 lrg carrots peeled and cut into 1 inch chunks

• 7 brown button mushrooms cut into quarters

• Fresh parsley leaves chopped
  

• Avocado or grapeseed oil

• Salt and pepper to taste

Cooking Instructions

Preheat oven to 325 degrees Celsius.

Pat beef down with a paper towel, cover with fresh cracked salt + pepper, and cut into 1 inch cubes. Pour a thin layer of oil to cover the bottom of your large Dutch oven (or oven safe pot) and bring heat up to medium-high. Once hot, place 1/2 of the beef in the pot so that the floor is covered without any pieces overlapping. Try not to flip or stir too much so that each side of the beef achieves a nice golden brown sear!! Once cooked removed the first 1/2 of beef from the pot, re-drizzle pot with a little more oil, and add the remaining beef to sear until browned.

Set the cooked beef aside in a large bowl and add a splash more oil to the pot if needed. Sauté onion and garlic until fragrant and translucent (3-4 mins). Add the tomato paste and stir for 1 minute. Add all of the browned beef and stir in the flour until fully dissolved. Stir in the wine, beef broth, water, oregano, thyme, paprika, and sugar until the liquids are at a rolling boil. Cover the pot with a lid and place in the oven for at least 1.5 hours.

Add the potatoes and carrots place back in the oven to cook for 1 hour.

Add the mushrooms and place back in the oven to cook for the remaining 30 minutes

Taste test your food!!! Add salt, pepper, or splash of water to achieve your desired taste and consistency.

Garnish with chopped parsley and enjoy!