Ingredients

The following ingredients have 12 Servings
  • 3-4 lbs chuck roast cut into 2" pieces (we prefer this over pre-cut stew meat)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 large onion, diced
  • 4 large carrots, diced
  • 4 celery ribs, diced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 Simply Organic Cinnamon Sticks
  • 1/4 tsp cloves, ground
  • 2 sprigs fresh thyme
  • 8 cups beef stock, divided
  • 2 tsp beef bouillon
  • 3 large carrots, peeled and cut into 2" pieces
  • 4 Small Yukon gold potatoes, quartered or 2 russet potatoes peeled and cut in 2" pieces
  • 2 cups green beans, cut into 2" pieces
  • 1/4 cup corn starch
  • 1/2 cup warm water

Instruction

  • Generously season meat with salt and pepper
  • Heat olive oil in a large dutch oven or heavy bottom pot over medium heat
  • Working in small batches brown all sides of meat until edges are just brown, but not cooked through
  • Set meat aside and continue with remaining meat.In the pot used for the meat add the diced onions, diced celery and diced carrots
  • If necessary add another tablespoon of olive oil
  • Cook until vegetables are tender, stirring often, about 5 minutes
  • Add garlic and continue cooking until fragrant, about 2 more minutes
  • Add in tomato paste, bay leaves, thyme, cinnamon sticks and cloves, stirring to combine
  • Add meat and 4 cups of the beef stock to the pot
  • Bring to a boil then reduce to a simmer
  • Cover and cook on low for 1 ½ hours or until beef is falling apart.Remove lid and add in beef bouillon along with remaining beef stock and the (2-inch) prepared carrots, potatoes and green beans
  • Cook until potatoes and carrots are fork tender, about 20 more minutes
  • Adjust salt as needed.For a thicker stew, mix cornstarch and water together in a small bowl until mixture is a murky liquid
  • Add to the prepared stew and stir over low heat until stew has thickened, about 10 minutes.Serve stew topped with parsley and good crusty bread.