One Pot Beef Stew w/Potatoes

By peridot728

This One-Pot Beef Stew requires just one pot. It’s a comforting, delicious meal any day of the week. Healthy and satisfying.

Ingredients

• Author: Chew Out Loud
• 20 Time: 20 mins
• 2 Time: 2 hours
• 2 20 2 hours 20 mins
• 8 8 Category: soup, stew, main
• 2.5 2.5 1-inch lbs beef chuck roast, partially trimmed and cut into 1-inch cubes
• Freshly ground black pepper
• 2 2 2 TB olive oil
• 4 4 1-inch large carrots, peeled and cut int 1-inch pieces
• 3 3 1-inch stalks celery, cut into 1-inch pieces
• 1 1 1 large onion, roughly chopped
• 8 8 8 garlic cloves, roughly chopped
• 1-1/2 1-1/2 to cups dry red wine (a good one you’d like to drink with dinner)
• 2 2 2 TB flour
• 4 4 4 cups good quality regular strength beef broth
• 1 1 1 TB sugar
• 12 12 1-inch oz baby potatoes, peeled and cut into 1-inch pieces
• 2 2 2 TB whole grain mustard
• Freshly chopped parsley for garnish

Preparation

Step 1

Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don’t overcrowd the pieces (they won’t brown if overcrowded.) Transfer beef to a plate.

Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.

Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender.

Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed.

Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.