A warm, hearty stew to keep you cozy during the cold weather.
Prep Time: 20 minutes
Cook Time: 60 minutes
- 2 pounds boneless chuck roast, cut into 1 inch cubes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and cut into slices
- 3 stalks celery, cut
- 2 Roma tomatoes, peeled, seeds removed and diced
- 440mL stout beer (like Guinness)
- 1 tablespoon Terre Bleu Herbes de Provence
- 4 cups beef stock
- 1 1/2 pounds Yukon gold potatoes, cubed
- 2 tablespoons cornstarch
- Pat meat dry and season with salt and pepper.
- Heat oil in a large pot over medium-high heat. Add beef in batches and brown on each side. Remove from pan and set aside in bowl. Add more oil between batches if needed.
- Lower heat to medium and add onions and garlic and cook for 3-5 minutes.
- Stir in carrot and celery and cook for another 3-5 minutes. Add in tomatoes, beer, Herbes de Provence and beef broth. Scrape the bottom of the pot to remove any bits that are stuck on. Bring to a boil.
- Return the beef to the pot and lower heat to simmer. Cook for about 1 hour, or until beef is tender.
- Add in potatoes and cook until potatoes are softened, about 20-30 minutes.
- In a small bowl, whisk together cornstarch and cold water. Bring stew to high heat and add cornstarch mixture to stew and stir until thickened, about 2 minutes.
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