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Traditional Beef Stew

Jan 23, 2013 08:06PM ● By Anonymous


Traditional Beef Stew



3 lbs. boneless beef chuck cut into cubes
4 Tbsp. canola oil
1 yellow onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 Tbsp. unsalted butter
6 Tbsp. flour
4 cups beef stock
2 Tbsp. tomato paste
1 1/4 lbs. potatoes, peeled and chopped



Position a rack in the lower third of your oven and preheat to 350 degrees. In a large Dutch oven, heat 2 tablespoons oil over medium high. Season the beef cubes with salt and pepper. In batches, add beef and cook, stirring occasionally, until browned on all sides. Transfer to a plate. Add 2 more tablespoons of oil and heat over medium heat. Add onions, celery, carrots and garlic and cook until onions soften, about give minutes. Stir in the butter and let it melt. Sprinkle in the flour and stir well. Gradually stir in the beef stock, then stir in the tomato paste. Return beef to the pot and bring to a boil. Cover and place in the oven for 1 1/2 hours. Add potatoes to the pot, stir and recover. Cook for an hour more until potatoes and meet are tender. Serve hot. Makes 6 servings.