Chunky Beef Stew

Ingredients

• 1 tablespoon olive oil
• 2 pounds beef chuck, cut into 2-inch cubes
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 cups beef broth
• 3 cups peeled and diced potatoes
• 2 cups peeled and diced carrots
• 2 cups chopped celery

Directions

1. Heat the olive oil in a large Dutch oven on medium-high heat. Add the cubed beef and cook until browned on all sides, about 5 minutes.
2. Add the garlic, thyme, rosemary, pepper, onion powder, and garlic powder to the beef and stir to combine. Cook for another minute, stirring often.
3. Add the tomato paste, red wine, and beef broth to the pot and stir to combine. Bring the mixture to a simmer and reduce heat to low.
4. Add the potatoes, carrots, and celery to the pot and stir to combine. Simmer on low, stirring occasionally, for 1 hour 30 minutes or until the beef is tender.
5. Serve hot and enjoy!

Interesting Facts

• This chunky beef stew is a great make-ahead meal. Simply cool the stew and store it in the refrigerator for up to 3 days before reheating and serving.
• This stew can also be frozen for up to 3 months. Simply place cooled stew in an airtight container or freezer bag and freeze. To reheat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
• For a heartier stew, try adding a can of drained and rinsed beans or some cooked macaroni.