1.5 - 3lbs of boneless beef chuck cut into 1 1/2 - inch chunks (no larger)
2 teaspoons of garlic salt or regular salt depending on preference
1 teaspoon of pepper
3 tablespoons of olive oil
1-1/2 tablespoons tomato paste
2 medium yellow onions cut into tiny 1-inch chunks
4 large carrots cut into 1-inch chunks
4 - 6 pieces of celery cut into 1-inch chunks
5 white or Yukon potatoes cut into chunks
1 teaspoon of chopped garlic
2 tablespoons of balsamic vinegar
2 cups beef broth
2 cups water
¼ cup of all-purpose flour
A large Dutch Oven or Soup Pot
Season the beef with garlic salt and pepper, heat 3 tablespoons of olive oil into the pot on a high setting. Then lower the heat to a medium setting and brown the meat turning occasionally for about 5 minutes. Remove the meat with a slotted spoon and place them in a bowl to the side. The meat should be seared, not cooked fully. If you have the time, sear the meat in smaller batches and remove them into a bowl as you go.
Add the onions, garlic, and balsamic vinegar. Cook stirring with a wooden spoon (and scrape the brown bits from the bottom of the pan) for around 5 minutes on medium heat. Add the tomato paste and cook another minute.
Add the beef back into the mixture and sprinkle with flour. Mix until the flour melts into the mixture.
Add in the celery, carrots, potatoes, beef broth, and water. Mix and continue to break up any bits that are on the bottom of the pan.
Cover the pot with a lid and bring to a boil for 10 minutes, then simmer on low for 1-2 hours until meat is tender, and veggies are soft, mixing throughout.
If the sauce gets too thick, you can add in a little more beef broth to thin it out.
Serve with your favorite biscuits or crunchy bread.
Recipe and photo courtesy of Nicole Torrent and her daughter Amelia
This savory beef stew can be made in advance and the flavor improves the longer it sits. Bring to room temperature and then you can place in the fridge or freezer for up to 3 months. If frozen, simply defrost for 24 hours and then heat on the stove.