3.5lbs.beef chuck boneless, cut into 1.5 inch cubes
1/4cupall purpose flour
1tbsp.black pepperfresh cracked
4cupsbeef broth or stocklow sodium if you possible
12oz.baby carrotsor 3 large carrots
3stickscelery cup into 1.5 inch sticks
8oz.cremini mushroomscleaned and stem trimmed
3largeYukon gold potatoescubed
1largeonioncube into 1 inch chunks
2tbsps.red wine vinegar
31 inchpieces of fresh ginger
Preheat the oven to 325 F.
Trim the beef chuck and cut into 1.5 inch large cubes. Season with salt and pepper and then coat very well with the all purpose flour.
Bring a Dutch oven pot or skillet to high heat and add the olive oil. Brown the pieces of beef on all sides until they get a golden brown color and crisp coat on the outside. Do this in batches so you don't over crowd the pot. Set the beef chunks aside in a bowl.
In the same skillet or pot, add 1 tbsp. of olive oil and heat on medium heat. Pan sear the onions for about 1 minute. Add the garlic and sauté for 30 seconds. Next add in the tomato paste, salt, Italian seasoning and black pepper. Sauté for about 1 minute.
Add in the beef cubes and sauté for another 2 minutes. Add in the beef stock, ginger, Worchester sauce, red wine vinegar and bay leaf if you are using any. Cover to seal very well and transfer to braise in the preheated oven for 1.5 hour on the middle rack.
Add in the potatoes, carrots, green peas, celery, and jalapeno pepper. Submerge all the ingredients in the liquid. Cover and bake for another hour. Taste for salt.
Finally add in the mushrooms and mix into the stew. Bake for another 30 minutes.
Remove from the oven and let the stew rest for 10 minutes with lid on.
Before serving, garnish with some fresh parsley and serve.
Use a preheated oven.
Cook your aromatics low and slow. You want to get all the flavor out of your onions and garlic, so cook them on a lower heat otherwise they will burn.
You can cook your beef in batches so you don't over crowd the pot.
Beef stew can be made with different cuts of beef, if your beef is not tender after the cook time, you can add another 15 mins or so.
Don't skip on searing the beef, searing it over high heat gives the meat a deeper, richer flavor.
Allow your stew to rest for 10 mins before serving, this allows the flavors to blend and the stew to thicken.
You can adjust the spice levels by omitting the jalapeno or adding more.
Garnish with some fresh chopped parsley, for an extra pop of color.