Hearty beef stew

We pride ourselves on the quality and affordability of our meats. Come into your nearest Montana Meats store and pick up some of our premium chuck roast beef to try in our favourite hearty beef stew.

Print Recipe

Hearty beef stew

Course

Main Dish

Servings

Ingredients

• 1/3 cup flour
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• 1 kg Montana Meats beef chuck roast
• Cooking Oil
• 1 medium Onion diced into large chunks
• 4 clove garlic minced
• 1-2 tbsp red wine or balsamic vinegar
• 6 tbsp tomato paste
• 3 medium potatoes peeled and chopped
• 2 medium carrots peeled and chopped
• 2 ribs celery chopped
• 1-2 tsp Worcestershire sauce
• 2 tsp Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
• 1 bay leaf
• 4 cups beef broth
• 2 tsp cornstarch + 3 tsp water to create slurry
• 2 tbsp fresh parsley chopped for garnish
• salt & pepper to taste

Course Main Dish Servings Ingredients 1/3 cup flour 1 tsp sea salt 1/2 tsp black pepper 1/2 tsp onion powder 1/2 tsp Italian seasoning 1 kg Montana Meats beef chuck roast Cooking Oil 1 medium Onion diced into large chunks 4 clove garlic minced 1-2 tbsp red wine or balsamic vinegar 6 tbsp tomato paste 3 medium potatoes peeled and chopped 2 medium carrots peeled and chopped 2 ribs celery chopped 1-2 tsp Worcestershire sauce 2 tsp Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme) 1 bay leaf 4 cups beef broth 2 tsp cornstarch + 3 tsp water to create slurry 2 tbsp fresh parsley chopped for garnish salt & pepper to taste

Instructions

1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
2. In a large pot on medium high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
3. Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery, Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
4. Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
5. For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir corn starch mixture into stew. Allow stew to boil and thicken up, while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.