Saucy Beef Stew

Ingredients

For 6 servings

• 4.23 lbs beef chuck
• 3 tbsp avocado oil
• 1.5 large onions
• 6 g arlic cloves
• 5 tbsp tomato paste
• 3 tbsp Worcestershire sauce
• 1.5 tbsp soy sauce
• 3 tsp smoked paprika
• 1 tsp black pepper
• 0.5 tsp cayenne
• 0.25 tsp ground cinnamon
• 0.75 tsp dried thyme
• 2 bay leaves
• 4 tbsp all-purpose flour
• 5 cups beef broth
• 1.5 cups dry red wine
• 5 medium carrots
• 4 c elery ribs
• 28-32 oz Yukon Gold potatoes
• 1.5 cups mushrooms
• 1.5 tbsp balsamic vinegar
• 1.5 tbsp Dijon mustard
• salt
• fresh parsley

Instructions

1. 1

   Heat avocado oil in a large pot over medium-high heat. Sear the beef chuck cubes until browned on all sides. Remove and set aside.

2. 2

   In the same pot, add onions and garlic. Sauté until onions are translucent.

3. 3

   Stir in tomato paste, Worcestershire sauce, soy sauce, smoked paprika, black pepper, cayenne, cinnamon, thyme, and bay leaves. Cook for 2 minutes.

4. 4

   Sprinkle flour over the mixture and stir well to combine.

5. 5

   Gradually add beef broth and red wine, stirring constantly to avoid lumps.

6. 6

   Return the beef to the pot. Bring to a simmer.

7. 7

   Add carrots, celery, potatoes, and mushrooms. Stir to combine.

8. 8

   Cover and simmer on low heat for 3 to 3.5 hours, or until beef is tender.

9. 9

   For a saucier texture, simmer uncovered for the last 25-30 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) at the end.

10. 10

    Stir in balsamic vinegar and Dijon mustard. Season with salt to taste.

11. 11

    Garnish with fresh parsley before serving.