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Beef Stew Recipe

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This recipe for Beef Stew, by , is from A Kitchen Grimoire, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tonia Starkey (Nana)


3 Tbsp. olive oil
2 Tbsp. butter
3 lb. chuck roast, cut into 1" cubes
1 medium onion, diced
3 cloves garlic, minced
1/2 c. all-purpose flour
1/3 c. chopped parsley
6 sprigs thyme
3 bay leaves
2 Tbsp. Worchestershire sauce
salt & pepper to taste
1 Tbsp. SMOKED paprika (regular is fine also)
1 pinch red pepper flakes
1 1/4 qt. water
1 small pkg. frozen peas
1 can diced tomatoes
4 russet potatoes, peeled and diced
2 carrots, sliced

Heat large Dutch oven over medium heat.

In a medium bowl, season the beef with salt and pepper. Add 2 Tbsp. olive oil and Worchestershire sauce, toss to coat. Working in batches so you don't overcrowd the pan, brown beef. Transfer to bowl and keep warm

Add 2 Tbsp. butter and remaining olive oil to Dutch oven. Add onions and cook 5 minutes. Add garlic and red pepper flakes and cook 1 minute. Stir in flour and paprika, cook for another minute. Deglaze the pan with a little of the warm water, whisking as you go to break up any lumps. Add remaining water and bring to a simmer. Add the beef back to the pot. Add bay leaves and thyme. Cover with a tight lid and allow it to simmer for 2 hours.

Turn heat up to med-high and add potatoes and carrots. Cook 20 minutes or until potatoes and carrots are fork-tender. Add tomatoes and peas, cook for another 10 minutes. Adjust salt and pepper to your taste. Add parsley just before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hrs




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