Chunky Beef Stew
®This is a RAS signature Recipe©
Seasoned Beef and Hearty Vegetables, comes together to make this comforting stew that is a meal in itself.
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♦Prep time:10min ♦Cook time:1hour ♦Yield: 5-6 servings
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Beef (suitable for stewing, like chuck tender) | 800 gms (1.8 lb) | |
| Potatoes, peeled and cut into large cubes/chunks | 4 | |
| Carrots, cut into large cubes/chunks | 2 large | |
| Celery, sliced | 2 - 3 ribs | |
| Onions, chopped (about 1 cup worth) | 2 | |
| Garlic , minced | 2 cloves | |
| Tomato paste (not to be confused with tomato puree) | 70 gms (small can) | |
| Dijon mustard | 1 generous tsp | |
| Black pepper powder | ½ tsp | |
| Garlic powder | ½ tsp | |
| Bay leaf | 1 | |
| Beef broth (or you can use a beef bouillon cube dissolved in hot water) | 1 ½ cups | |
| Parsley | 4 Tbsp Fresh (or 1 tsp dried) | |
| Sage | A couple of fresh leaves (or ¼ tsp dried) | |
| Frozen Green peas (thawed) | ½ cup | |
| Cornstarch | 1 tsp | |
| Potato starch | 1 tsp | |
| Vegetable oil | 5 Tbsp |
Method:
- Cut the beef into stew-sized chunks. Drain well. Pat dry. Season with a dash of salt and pepper.
- Heat oil in a Dutch oven, cast iron pot, or even a pressure cooker.
- Add the dry pieces of beef and allow to brown on all sides. (Do this in batches). Remove.
- To the same oil with some brown bits in there ( that’s flavor!), add onion, garlic bay leaf, and celery.
- Add a tiny bit of extra oil to the pot only if it is dry. Sauté till the onions and celery are softened and reduced. It will be a brownish mixture from the residue in the pot.
- Add the tomato paste and cook for 1 minute, stirring to make sure there is no burning.
- Now add the pepper powder, garlic powder, Dijon mustard and stir well.
- Add the beef, carrots, and potatoes and stir well.
- Pour in the broth and add enough water to cover all the ingredients well.
- Add salt as needed, since the broth contains salt. Bring to a simmer and add the parsley and sage leaves.
- Cover with a tight lid and cook on low for 1 hour till the meat is tender. (If using a pressure cooker, cook on low till you hear 8 steam whistles).
- Add boiled water, if the stew seems to be going dry. (This is usually not needed if using a pressure cooker), Also, add the peas.
- Mix the cornstarch ( cornflour) and potato starch in ½ cup of hot water and add to the stew. Return to a simmer, and check the tenderness of the meat. Do not stir too much or you will mash the potato and carrots too much.
Chunky Beef Stew
Notes:
- Using a pressure cooker will decrease the cooking time.
Key Ingredients: Beef, Potato, Carrot, Dijon Mustard, Tomato Paste, Onion, Celery, Garlic, Seasoning, Herbs and Oil.
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