Chunky Beef Stew
Total time
Author: Alexa Schirm
Serves: 4-6
- 2 lbs boneless beef chuck, cut into ½ inch pieces
- 4 large carrots, peeled and cut into 1' cubes
- 8-10 small white potatoes, cut in half
- 1 sweet onion, chopped
- 4 cloves garlic, minced
- 4 Tbsp butter
- 1 tsp dried or fresh thyme
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2-4 Tbsp arrorwroot powder (depending on desired thickness)
- 2 Tbsp red wine vinegar
- 3-4 cups beef or chicken broth
- 1 bay leaves
- Heat a large dutch over or pot over medium heat.
- Season beef chunks with salt & pepper.
- Add 1 Tbsp butter and sear chunks of beef on all sides, remove and set aside.
- Turn heat down to low-medium heat and add remaining butter.
- Add onion and cook for 5-6 minutes or until tender.
- Add garlic, and thyme, cook and additional 1 minute.
- Add red wine vinegar to deglaze the pan, 3 cups of broth, dijon mustard and honey and arrow root powder.
- Stir to mix.
- Add cut potatoes, carrots and beef. Simmer over low-medium heat until vegetables are fork tender.
- Add additional 1 cup broth as needed depending on how thick or thin you would like your stew.
- Serve served with fresh thyme as a garnish.
Recipe by Simple Roots at https://simplerootswellness.com/hearty-beef-stew/
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