One-POt beef stew

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Prepare your Ingredients! 

  • 2 medium garlic cloves – minced
     
  • 1 large onion – medium diced 
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  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups) 
 
  • 5 stalks of celery – medium diced 
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  • 1 large green pepper – medium diced 
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  • 1 tbsp Worcestershire sauce 
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  • 3 tbsp tomato paste 
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  • 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 ½ inch cubes 
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    • 2 tbsp vegetable oil 
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    • ¼ cup cornstarch 
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    • 2 cups red wine  
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    • 2 cups low-sodium chicken broth (can also use water or other broth) 
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    • 2 bay leaves 
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    • 4 sprigs fresh rosemary 
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    • 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces (no peeling needed) 
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    • 1 jalapeno thinly sliced for garnish  
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    • Table salt and ground black pepper to taste 

 

  1.  

Grab your Dutch Oven and Cook! 

  • Season cubed chuck-eye roast with Worcestershire, salt, and pepper. Let this marinate for up to 3 hours. Toss the meat with the cornstarch and set aside.  

  • Heat the Le Creuset to medium heat and add half the vegetable oil. Place the cubes in a single layer browning on each side. Remove the first round of meat and start searing the second round of cubes, adding a bit of oil as necessary. Once all meat is browned set aside.  

  • Deglaze the pan with the first cup of red wine. Scrape the bottom of the pan with a wooden spoon, removing the crust. Add the other cup of wine to continue to scrape and reduce as the wine evaporates.  

  • Next, add the onions and tomato paste and brown. 

  • Add the beef back to the Le Creuset and fill the pan with ¾ cup of water or stock. Bring to a simmer, place the lid on, and simmer for 3.5 hours or until the beef cubes are tender.  

  • Add the remaining vegetables except the potatoes and simmer for 30 mins. 
  • Next, add the potatoes and simmer for an additional 30 minutes. Season with salt/pepper, herbs, and thicken with a cornstarch slurry (water and cornstarch) if the stew needs thickening.