Breastfeeding Friendly Easy Beef Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(8)

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Ingredients

6 servings

2 lbs beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
½ tsp black pepper
3 tbsp all-purpose flour
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
3 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, sliced into ½-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omitted
flat-leaf parsley

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.

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