Farm to Table Thick and Hearty Beef Stew Recipe

This oh-so-southern Thick and Hearty Beef Stew recipe is richly flavored with the addition of both dry red wine and whole grain mustard.

You’ll soon be thanking me for sharing this salubrious recipe for a one pot thick beef stew, made mouthwateringly wonderful with the addition of a couple of keen ingredients.


Beef chuck roast Black pepper Kosher salt Canola oil Carrots Yellow onions Cloves  Garlic

One hour before cooking, sprinkle the prepared chuck roast pieces with 1 teaspoon Kosher salt and black pepper.

Allow it to stand at room temperature while you peel the onions, scrub the potatoes, and prepare a large Dutch oven by adding 1 tablespoon of canola oil.

The Dutch oven should be heated until the oil shimmers. Add the seasoned beef to the pot in a single layer and allow each side to sear for a couple of minutes before turning to sear another side.

Lower the heat to medium and toss the carrots and the onions into the pot. Begin to cook them until they soften slightly, about 4 to 6 minutes. Add the chopped garlic and cook 1 minute more.

Add the red wine to the pot. Cook at a slow simmer for 10 to 12 minutes, all the while scraping and stirring the bottom of the pot to loosen the browned and sizzled bits of fond.

In a separate bowl, whisk together the all-purpose flour with 1/2 cup of the beef stock until it's super smooth. Wanna know the rest?


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