Ingredients

The following ingredients have 4 Servings
  • 3 lbs. boneless beef blade steak, trimmed and cubed into 1 1/2-inch pieces
  • ground Himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 tbsp. vegetable oil
  • 1 tbsp. clarified butter
  • 3 cups white onions, chopped
  • 3 large cloves garlic, pressed
  • 1 tsp. hot paprika
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary
  • 3 tbsp. unbleached all-purpose flour
  • 1/2 cup dry red wine
  • 3 tbsp. tomato paste
  • 3 tbsp. brown sugar
  • 3 cups low-sodium beef broth
  • 1/2 cup strong brewed coffee
  • 1 tbsp. Worcestershire sauce
  • 1 large bay leaf
  • 1 1/2 cups celery (about 3), cubed into 1-inch pieces
  • 1 1/2 cups carrots (about 2), cubed into 1-inch pieces
  • 4 1/2 to 5 cups red potatoes (about 4), peeled and cubed into 1-inch pieces
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 1 tbsp. fresh chopped parsley, for garnish

Instruction

  • Generously season beef cubes with salt and pepper; set aside.
  • In a Dutch oven over medium-high heat, add oil and clarified butter. When it gets hot, working in batches, sear the cubes on all sides, about 3 to 4 minutes.
  • Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
  • After the meat is done, reduce the heat to medium and add onions; sprinkle lightly with sea salt. Sauté them until soft, about 4 minutes scraping the bottom of the pot. Add garlic and sauté for 30 seconds.
  • Return the cubes to the Dutch oven and season with hot paprika, thyme and rosemary; stir well.
  • Using a tablespoon at a time, dust the cubes with flour and stir until well incorporated; cook for 2 minutes stirring continuously.
  • Add red wine and scrape the bottom of the pot before adding tomato paste and brown sugar; stir to blend. Add beef broth, coffee, Worcestershire sauce and bay leaf. Stir, increase the heat to medium-high and bring the mixture back to a simmer.
  • Cover, reduce the heat to medium-low and cook for 1 hour, stirring occasionally.
  • Add celery, carrots and potatoes. Combine the veggies into the mixture making sure they’re somewhat submerged by pushing them down.
  • Increase the heat to medium-high and bring the stew back to a simmer. Cover, reduce the heat to medium-low and cook for 30 to 40 minutes or until the vegetables are tender.
  • When time is up, discard the bay leaf, add the cornstarch mixture and stir until the sauce thickens. Before serving, we’ll sprinkle on some fresh chopped parsley.