Beef stew is one of my dad’s favorite American comfort foods.  There are pre-made seasoning packets that you can buy, but if you have red wine, tomato paste, bay leaves and beef broth, you don’t need all the extra sodium!

The Basics

• Beef chuck roast – Cut into hearty 1″ inches.
• Garlic – Peeled and minced; I like garlic so I used 4 cloves.
• Celery stalks – Washed and sliced
• Carrots – Peeled and sliced
• Green peppers – De-seeded, and diced
• Potatoes – Peeled and diced
• Red wine – Use what you drink!
• Tomato paste – Use 2-3 tbsp
• Bay leaves
• Salt and pepper
• Beef broth; about 1 or 2 cans
• Cornstarch; about 1 tbsp
• Water

The Rundown

Season beef with salt and pepper.  Heat a dutch oven on the stove top on medium heat.  Here’s some tips when you’re browning beef:

1. Dry meat with paper towels.
2. Don’t over crowd meat.  Cook it in small batches if necessary.
3. Let beef cook for about 3 minutes before you even think about flipping it.

Once beef is browned, transfer the beef to a plate.

Pour red wine to deglaze the bottom.  Gently scrape brown bits from the bottom of the pan

Add beef, garlic, bay leaves, tomato paste and beef broth.  Bring to a gentle boil on medium heat.  Cover and continue cooking for about 30-45 minutes.

Add vegetables and stir.  Cover and continue cooking for about 15-20 minutes or until the vegetables are cooked.  Enjoy!