Beef Stew by Cooking With Curls

beef chuck, olive oil, all purpose flour, sea salt, black pepper, dark red wine, beef stock, tomato paste, worcestershire sauce, yellow onion, carrots, yukon gold potatoes, garlic, thyme, bay leaf, cooking liquid, cornstarch

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min

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– 3 pounds beef chuck (cut into 1-inch cubes)
– 2 tablespoons olive oil
– 1/3 cup all-purpose flour
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
– 1 cup dark red wine
– 1 1/4 cups beef stock
– 6 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 1 large yellow onion, diced
– 4 large carrots (peeled and cut 1-inch thick)
– 1 pound Yukon gold potatoes (cut into 1-inch cubes)
– 2 large cloves garlic, minced
– 2 springs fresh thyme (plus more for garnish)
– 1 bay leaf
– 4 tablespoons cooking liquid
– 2 tablespoons cornstarch

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min

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