Full Recipe:
Ingredients:
3 pounds boneless chuck roast, trimmed and cut into 1-1.5 inch chunks: Chuck roast is ideal for stewing because it becomes tender and flavorful when slow-cooked.
1/4 cup flour: This helps to coat the beef and thicken the stew.
2 teaspoons salt: Essential for seasoning and bringing out the flavors of the dish.
1 teaspoon black pepper: Adds a touch of heat and depth to the stew.
3 tablespoons vegetable oil: Used for browning the beef, which enhances the flavor of the stew.
1 large onion, diced: Onions add sweetness and a subtle flavor base.
2 tablespoons tomato paste: Adds richness and a slight tang to the stew.
1 tablespoon flour: Additional thickening for the stew.
1 cup red wine (optional, can use beef stock instead): Adds depth and complexity to the stew’s flavor.
4 cups beef broth: Forms the savory base of the stew.
2 bay leaves: Provide an earthy flavor that complements the beef.
4 sprigs fresh thyme: Thyme adds a subtle, aromatic herbaceous note.
3 carrots, cut into large dice: Carrots add sweetness and texture.
3 celery stalks, cut into large dice: Celery adds a slight bitterness and crunch.
4 Yukon potatoes, peeled and cut into large dice: Potatoes add substance and help to thicken the stew.
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