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beef stew

Beef Stew (Roux-Based Broth)

A one-pot beef stew with a browned flour roux base for a deeper, richerbroth than a stock-only version.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds chuck roast cubed
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 3 tablespoons vegetable oil
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 large yellow onion diced
  • 8 ounces cremini mushrooms quartered
  • 3 cloves garlic minced
  • 5 cups beef stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 medium carrots
  • 1½ pounds baby potatoes halved
  • 1 tablespoon apple cider vinegar
  • Fresh parsley

Method
 

  1. Season beef; sear in batches until browned. Set aside.
  2. Melt butter into drippings; whisk in flour and cook 4-5 minutes until amber.
  3. Add onion and mushrooms; cook 3 minutes.
  4. Stir in garlic, then whisk in stock gradually. Add bay leaves, thyme, paprika, and beef.
  5. Simmer gently, lid ajar, 2 hours until beef is fork-tender.
  6. Add carrots and potatoes; simmer uncovered 30-35 minutes.
  7. Remove from heat, discard bay leaves, stir in vinegar.
  8. Season to taste and serve.

Notes

Refrigerate up to 4 days or freeze up to 3 months.
Contains gluten and dairy from the roux.
Watch the roux closely; it burns fast once it starts to darken. A hard boil toughens the beef, so keep the simmer gentle throughout.