Ingredients

The following ingredients have 8 Servings
  • 1.5 Tbsp coconut oil ((or any vegetable oil))
  • 2 lbs chuck roast ((boneless, cut into 1-inch chunks))
  • 1 large yellow onion
  • 2 Tbsp minced garlic
  • 1/4 cup red wine ((optional, I use Pinot Noir - if omitting the wine, replace with additional beef stock))
  • 4 ribs celery ((chopped))
  • 3 medium carrots ((chopped))
  • 6 oz tomato paste
  • 1 1/2 cups beef broth
  • 1/4 cup low sodium soy sauce
  • 2-3 medium russet potatoes ((diced))
  • 1 bay leaf
  • 1 tsp each, salt & pepper ((to taste))

Instruction

  • In a large stockpot add the oil, heat to medium-high then add the cut up chuck roast and brown on all sides.
  • Once the meat is browned, reduce the heat to medium and add the onion and garlic. Stir for about 2-3 minutes until softened and fragrant.
  • Next, pour the wine in and 'deglaze' the pan by scraping the browned bits at the bottom of the stockpot. Scrape and mix for about 2-3 minutes.
  • Add in the celery, carrots, and tomato paste. Combine well for about 3-4 minutes. *Add a small amount of broth to prevent burning, if needed.
  • Pour in the beef broth and soy sauce, then add in the potatoes.
  • Stir in the salt and pepper and add the bay leaf.
  • Bring to a simmer, reduce heat to low, and cover for 1 hour 40 minutes. Remember to check on the stew every 20 minutes and give it a good stir.
  • Remove bay leaf and taste. Use 2 tablespoons of flour with 2 tablespoons of cold water or additional beef broth to make a slurry if you would like to thicken the stew. Adjust seasoning to your preferences and serve over rice (optional).