Dutch Oven Beef Stew (Story)

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Brown chuck roast in batches. CLICK HERE FOR FULL RECIPE 1

Make sure there is a well established crust on at least 2 sides. CLICK HERE FOR FULL RECIPE 2

Sautee onion, leek, and garlic. CLICK HERE FOR FULL RECIPE 3

Work tomato paste into the vegetables. CLICK HERE FOR FULL RECIPE 4

Deglaze with balsamic vinegar - be sure to scrape up all the browned bits! CLICK HERE FOR FULL RECIPE 5

Return beef to pot. Add broth, salt, pepper, fresh thyme, and bay leaf. CLICK HERE FOR FULL RECIPE 6

Bring broth to a simmer, then transfer to a 350°F oven. Braised 2 hours. CLICK HERE FOR FULL RECIPE 7

Add slurry (cornstarch or arrowroot powder) to thicken. CLICK HERE FOR FULL RECIPE 8

Add carrot, celery, and potato. Bring liquid to a simmer again, then place in over to braise 1-1.5 more hours. CLICK HERE FOR FULL RECIPE 9

The stew is ready when the vegetables are tender and the meat is falling apart. CLICK HERE FOR FULL RECIPE 10

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