This classic beef broth recipe is easy to prepare and incredibly delicious.This is a hearty and tasty dish in one pot with lean beef, potatoes and carrots. This beef stew recipe, cooked in a rich, flavorful sauce, is comfort food at its best.
* Ingredients :
° ½ pound of roasted chuck beef, cut into 2-inch pieces, excess fat removed
° 1 teaspoon kosher salt
° ½ tsp ground coarsely black pepper
° 2 tablespoons gluten-free all-purpose flour or gluten-free whole wheat
° 2 tablespoons olive oil
° ½ large yellow onion
° 4 garlic cloves, minced
° 1 large carrot or 2 small – medium carrots, cut into 2-inch pieces
° 2 Yukon golden potatoes, cut into 2-inch pieces
° 2 cups beef broth
° cup tomato paste
° 1 tsp sauce Worcestershire
° 1 leaf bay
° 2 teaspoons fresh thyme leaves, for garnish
* Directions :
Preheat oven 325 degres f .
Season with salt and pepper so that the meat is evenly coated on all sides.
Sprinkle flour on top and turn the marinated meat over to coat all sides.
Heaat oil in saucepan on heat.
Fry in portions, on all sides, for 34 minutes.
At this point, don’t worry about getting the meat completely cooked.
Transfering roast beef to plate and&set apart .
Add onions, garlic and carrots to a saucepan and cook, stirring occasionally, for 23 minutes or until browned.
Add the potatoes, beef broth, tomato paste, bay leaf, thyme and Worcestershire sauce, and use a wooden spoon to scrape the bottom of the saucepan.
Bring to a boil, stir, then return the meat to the saucepan.
Cover the Dutch oven and transfer to preheated oven , simmer 5 hours, or until the meat is very tender.
Remove the bay leaf.Season the soup and add more salt and pepper if needed. Your feet are hot.