Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
lily-s-beef-stew
- 2 lb beef chuck roast
- 1 T olive oil
- 3 onions
- 5 clv garlic
- 1 T thyme
- 1 t rosemary
- 1/2 t crushed red pepper flakes
- 1 bay leaf
- salt
- black pepper
- 1 1/2 q beef stock
- 1 1/2 T tomato paste
- 1/4 c red wine
- 2 carrots
- 2 celery stalks
- 5 potatoes
Lily's Beef Stew Directions
- Preheat oven to 350˚F.
- In a large Dutch oven, combine the chuck roast, olive oil, onion, and garlic. Sprinkle with thyme, rosemary, crushed red pepper, bay leaf, and salt and pepper. In a medium saucepan, bring the beef stock to a gentle simmer over medium heat. Add the tomato paste and red wine, and stir until well combined. Pour the stock mixture into the Dutch oven. Cover and cook for 3 1/2 hours, then fold in the carrots, celery, and potato. Return to the oven and cook, covered, for another 30 minutes to 1 hour, until the meat is very tender and the vegetables are done.
- Enjoy!