Ingredients
Equipment
Method
- Heat the oil in a dutch oven over medium heat
- Whence the oil is hot, add onions/mushrooms/peppers
- Cook until onions are soft, translucent, and veggies are beginning to take color, ~ 10 minutes
- Bump the heat to high, and add beef, cook until slightly browned, season well with salt and pepper ~10 minutes
- Add spices, herbs, and garlic, cook until fragrant
- Add carrots, parsnips, 5 cups of water, bring to a boil
- Drop heat to medium, cover, and simmer until beef starts to tenderize, ~ 1 hour
- Add potatoes, and simmer uncovered until tender, ~20 minutes.
- Add tomatoes, simmer ~ 10 minutes
- Taste, season, and balance flavors
Nutrition
Notes
One can substitute the chuck with brisket.
Almost any root vegetable can be included. For example, one might add celery with the onions and mushrooms.
One can also use beef stock or broth in place of water; check the salt/seasoning levels. I have been known to add a glass of deep red wine as well
For a deeper, more decadent, and thicker stew, simmer the beef for a bit longer; it will only get more tender.
As an addition, frozen peas can be added and stirred in at the last minute, or pearl onions can be added with the potatoes.