Beef Stew by The Blond Cook

chuck roast, kosher salt and black pepper, olive oil, beef broth, tomato paste, browning sauce, yellow onion, celery, baby carrots, baby bella mushrooms, russet potatoes, garlic, brown sugar, kosher salt, black pepper, italian seasoning, dried oregano, bay leaf, cornstarch, water, peas, parsley

Prep Time: 15 min
Cook Time: 1 hour 9 min
Total Time: 1 hour 24 min

Category: Tag:

– 2 pounds boneless chuck roast (excess fat removed) cut into approximately 1-1/2 inch chunks
– Kosher salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 3-1/2 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon browning sauce
– 1 medium yellow onion, chopped (about 2 cups chopped)
– 2 stalks celery, sliced (about 1 cup sliced)
– 2 cups baby carrots
– 1 (8-ounce) package baby bella mushrooms, sliced (omit mushrooms if you’re not a mushroom fan!)
– 1 pound russet potatoes, peeled and cut into approximately 1-inch pieces
– 1 tablespoon freshlyminced garlic
– 1 tablespoon brown sugar
– 1 teaspoon kosher salt
– 1 teaspoon freshly ground black pepper
– 2 teaspoons Italian seasoning
– 1/2 teaspoon dried oregano
– 2 bay leaves
– 1/4 cup cornstarch
– 1/2 cup cold water
– 1 cup frozen peas, thawed
– Fresh chopped parsley, for garnish (optional)

Prep Time: 15 min
Cook Time: 1 hour 9 min
Total Time: 1 hour 24 min

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