Chuckwagon Beef and Vegetable Stew
This beef and vegetable stew is slow-cooked to perfection, with a rich and flavorful sauce and tender bites of beef and vegetables.
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Equipment
- 1 Dutch Oven
- 1 Wooden Spoon
Ingredients
- 2 lbs top sirloin steak diced
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 cups carrots peeled and diced
- 1 cup celery ribs diced
- 3 cloves garlic minced
- 8 oz white mushrooms sliced
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- ½ cup dark beer
- 2 ½ cups beef stock
- 2 cups baby potatoes cut in half if needed
- 1 tbsp dried thyme
- 1 tbsp crushed red peppers
- 2 tbsp fresh parsley
Instructions
- Cut and season steak with salt and pepper.2 lbs top sirloin steak, 1 tsp salt, 1 tsp black pepper
- Heat olive oil in a Dutch oven over medium heat. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Remove from pan and set aside.2 tbsp olive oil
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.1 medium yellow onion, 2 cups carrots, 1 cup celery ribs
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.3 cloves garlic, 8 oz white mushrooms
- Whisk in flour and tomato paste until lightly browned, about 1 minute.3 tbsp all-purpose flour, 2 tbsp tomato paste
- Stir in beer, scraping any browned bits from the bottom of the pot.½ cup dark beer
- Stir in beef stock, thyme, bay leaves, baby potatoes, and steak. Bring to a boil; reduce heat and simmer until beef is very tender, for about 60 minutes.2 ½ cups beef stock, 1 tbsp dried thyme, 1 tbsp crushed red peppers, 2 tbsp fresh parsley, 2 cups baby potatoes