Mustard Free Beef Stew

Total time2 hr 30 min

Prep time25 min

Cook time2 hr 5 min

4.9

(28)

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp kosher salt
½ tsp black pepper
2 tbsp garlic-infused olive oil
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb baby potatoes, halved
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
3 cups beef broth
2 tbsp gluten free flour
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
½ tsp smoked paprika
4 scallions, green tops only, thinly sliced (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Drying the surface helps the meat brown rather than steam.
2
Heat the garlic-infused olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batch.

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