A rich, hearty beef stew with potatoes, mushrooms and veg in a silky savory sauce.
Course Main Course
Keyword chuck roast, stew
Dietary Restrictions Egg Free
Prep Time 20minutes
Cook Time 1hour40minutes
Total Time 2hours
2 1/2poundsbeef stew meatfrom chuck roast, cut into 1" pieces
8ouncesbutton or cremini mushroomssliced
2parsnipspeeled and cut into 1/2" pieces
3carrotspeeled and cut into 1/2" pieces
1large yukon gold potato(or white or red potato), peeled and cut into 1/2" pieces
2cups red wine
3cups low sodium beef broth
5sprigsfresh thymetied with kitchen string
1-2teaspoonsBrowning saucesuch as Gravy Master (optional)
FOR THE SPICE BLEND:
Combine the kosher salt, black pepper, garlic powder, onion powder and sweet paprika.
SEASON THE MEAT:
Sprinkle the spice mix over the cubed beef and use your clean hands to thoroughly blend hte spices with the meat so that the beef is evenly coated.
CRISP THE BACON
Heat a dutch oven over medium heat. When the pot is hot, add the bacon and cook until crisped and fat the fat has rendered. Transfer the bacon to a plate lined with paper towels and set aside.
BROWN THE BEEF:
Add the seasoned beef cubes to the hot bacon grease, working in batches to evenly brown the beef. Turn the beef cubes occasionally with a pair of tongs. Transfer the beef to a plate and continue in the same method, browning the meat and transferring to the plate.
ASSEMBLE THE STEW:
Add the sliced mushrooms to the dutch oven, stir and cover with the lid. Cook the mushrooms for about 5 minutes, until they start to give up their liquid and soften. Add the beef back to the pot and stir in the celery and onion. Simmer the beef and vegetables for 2-3 minutes until the celery and onions become slightly tender and translucent.
Stir in the tomato paste until the beef, mushrooms and vegetables are evenly coated. Add the red wine, beef broth, thyme and bay leaf. Cover the pot tightly with the lid and turn up the heat to medium high. When the broth and wine mixture starts to boil, reduce the heat to a low simmer and cook for 1 hour.
Add the chopped parsnips, carrots and potatoes and stir to combine. Simmer for an additional 15 minutes.
THICKEN THE STEW:
Combine the butter and flour together in a small bowl, mashing with the back of a fork until you have a smooth paste. This is called a beurre marnier and it will help thicken the sauce and give it a silky, velvety mouth feel.
Stir the beurre marnier into the stew and stir until it melts into the sauce. Bring to a boil and cook, stirring constantly for one minute. Add the browning sauce, if using.
Stir in the peas and heat through. Sprinkle with parsley and crumbled reserved bacon. Serve.