Beef Chuck Stew

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs beef chuck, cut into 2-inch cubes
• flour (for dredging)
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dijon mustard
• 2 medium onions, cut into sixths
• 5 garlic cloves, minced
• 1 (4 ounce) can tomato paste
• 6 cups beef broth, plus
• 1 cup dry red wine
• 2 bay leaves
• 4 medium potatoes, quartered and cubed
• 4 medium carrots, cut into 2-inch pieces
• 2 celery ribs, cut into 2-inch pieces
• 1 (28 ounce) can peeled tomatoes, lightly crushed
• salt and pepper

Recipe

• 1 preheat the oven to 275°f.
• 2 season half the beef with salt and pepper, and then dredge in the flour. shake off excess flour. add olive oil to a large dutch oven over medium-high heat and brown beef cubes. using a slotted spoon transfer the beef to a plate. repeat with the remaining beef.
• 3 de glaze pan with 1 cup of broth then pour all back into broth container.
• 4 melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. add the garlic and cook, stirring, until fragrant about 1 minute. add the tomato paste and cook, stirring, until lightly browned, about 1 minute. return the beef to the pot and add the broth and wine, and bring to a simmer.
• 5 stir in dijon mustard and add bay leaves. season to taste with salt and pepper. cover and transfer to the oven. stew the meat until tender, about 1-½ hours.
• 6 remove from the oven and skim the fat from the cooking liquid. add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. remove the bay leaves, season to taste and serve.