Classic Beef Vegetable Stew
A rich and heart classic beef vegetable stew.
Ingredients
- 2 lbs beef chuck cut into 2 inch pieces
- 1 tbsp Lawry's seasoned salt
- 1 tsp black pepper
- 1 tbsp oil
- 4 cloves garlic minced
- 2 tbsp beef base
- 1 tbsp tomato paste
- 1/2 cup red wine
- 1 cup crushed tomatoes
- 1 quart beef stock
- 4 quarts water
- 6 carrots cut into 2 inch pieces
- 4 stalks celery cut into 2 inch pieces
- 1 sweet onion diced
- 1 tbsp sugar
- 1 tbsp dried thyme
Instructions
- Season beef with Lawry's seasoned salt and pepper.
- Heat a large stockpot on medium high heat. Add oil. When oil is shimmery, add in beef and brown, about 5 minutes each side.
- Add in beef base, garlic, tomato paste and saute for another 2 minutes. Add in red wine.
- Then add in crushed tomatoes, beef stock, and water.
- Add in carrot, celery, and onion.
- Season with sugar, bay leaves, and dried thyme
- Allow to come to a boil, and then allow to simmer on medium low heat for 3-4 hours, depending on your cut of beef.
- After 3 hours of cooking, check meat for tenderness. Simmer longer if needed. When meat is tender, turn off heat. Taste for seasonings and add Lawry's seasoned salt, sugar, and pepper to taste.