This Beef Stew Recipe is a great way to try something new in the kitchen. It's also perfect for chilly weather (Minnesota guy here)! This tender beef stew is simmered in beef broth with mushrooms, onions, celery, and carrots until melt in your mouth tender.
INGREDIENTS
- 2 lb. beef chuck roast, cut into 1" pieces - 8 oz. Baby bella mushrooms, sliced - 1 sm onion, chopped - 1 med carrot, peeled and cut - 2 stalks celery, sliced
- 6 cup beef broth
- 2 tablespoon extra-virgin olive oil - 1 tablespoon tomato paste - 1 teaspoon fresh thyme leaves - 1 teaspoon freshly chopped rosemary
- 3 cloves garlic, minced
- Kosher salt - Black pepper
DIRECTIONS
Start by patting beef dry with paper towels then season with salt and pepper.
In a large pot over medium heat, heat oil.
Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
To same pot, add mushrooms and cook until golden and crispy, 5 minutes.
Add onion, carrots, and celery and cook until soft, 5 minutes.
Add garlic and cook until fragrant, 1 minute more.
Add tomato paste and and stir to coat vegetables.
Add broth, thyme, rosemary, and beef to pot and season with salt and pepper.
Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.
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