Classic Beef Stew

Updated at: Thu, 17 Aug 2023 02:30:27 GMT

Step 1

Season your meat heavily with salt and pepper and pat dry with a paper towel

Step 2

in a dutch oven, add avocado oil to coat the bottom and bring the heat to medium high. Sear your meat on both sides, working in batches to not overcrowd the pan, make sure there is about an inch of space between each piece. Remove once both sides are seared and set aside.

Step 3

In the same pot add your chopped onion, carrot and celery and saute until translucent, salt as you go, around 8 minutes.

Step 4

Add garlic and saute another two minutes. Deglaze with red wine, scraping up the brown bits on the bottom. Reduce until almost dry.

Step 5

Add your meat back to the pot along with your stock, bay leaves, thyme, salt and pepper. Bring to a low simmer, cover with a lid, and simmer for an hour and a half. After an hour and a half, check the meat to see if it is fork tender. If it is still tough, cook another 30 minutes at a low simmer.

Step 6

Once the meat is fork tender, add the carrots and potatoes and simmer for 15 minutes until those are fork tender. Remove from the heat and serve!

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