Beef Stew
This hearty beef stew recipe is a comforting and satisfying meal perfect for chilly nights. The tender beef chuck roast is cooked low and slow with a savory beef stew braising base, creating a rich and flavorful dish. Whether you choose to make it in a slow cooker or in the oven, the result will be a delicious meal that will warm you up from the inside out. With tender potatoes and carrots adding a pop of color and texture, this stew is sure to become a family favorite. Enjoy the aromas wafting through your kitchen as this stew cooks, promising a delightful meal ahead.
— Constant Cookbook
Ingredients
- 3 lb. boneless beef chuck roast, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar beef stew braising base
- 3/4 lb. small red potatoes, halved
- 1/2 lb. carrots, peeled and cut into 1-inch pieces
Instructions
- Season the beef with salt and pepper.
- <b>Slow-cooker method: </b> In a large fry pan over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Transfer the beef to a slow cooker and add the beef stew braising base. Cover and cook on high according to the manufacturer&rsquo;s instructions for 2 hours. Add the potatoes and carrots, cover and cook until the beef is fork-tender, 2 to 3 hours more.
- <b>Oven method: </b> Preheat an oven to 350&#176;F. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Return all the beef to the pot. Add the braising base, potatoes, carrots and 1 1/2 cups water and bring to a simmer. Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until the beef is fork-tender, about 3 hours. If the sauce is too thick, stir in an additional 1/2 cup water during the last 15 minutes of cooking.
- Serves 6 to 8.
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