Hearty Shredded Beef Stew

January 25, 2025 • 0 comments

There is nothing better than a good beef stew on a cold winter day. This recipe is simple, but takes a little time to cook. The longer you wait, the better the flavors develop. Although we used a chuck roast, any of our other beef roasts or even a beef brisket would work.

Prep Time: 25 minutes
Cook Time: 8 hours
Servings: 8

Ingredients

(1 Roast) Beef Chuck Roast
(12 oz.) Beef Bacon Ends
(22 oz.) Beef Bone Broth
(1 1/2 cups) Red Wine
(6 oz.) Tomato Paste
(1 pint) Diced Tomatoes
(2 Tbsp.) Olive Oil
(2 cups, diced) Carrots
(2 cups, diced) Celery
(1/2 cup, diced) Yellow Onion
(1 cup) Peas
(1 cup, chopped) Cremini Mushrooms
(2 leaves) Bay Leaves
(1 Tbsp.) Minced Garlic
(1 tsp.) Salt
(1 tsp.) All-Purpose Seasoning
(1/4 cup, chopped) Parsley

Directions

Turn the stove on to medium-high heat. In a Dutch oven, add the olive oil.

Wait until it is hot and then add the roast, browning on all sides.

You can prep your veggies while browning the roast.

Once it is browned and has a nice crust, add the red wine and let cook for 10 minutes.

Next, add all of the remaining ingredients to the Dutch oven except the beef bacon and parsley.

Preheat the oven to 250 degrees.

Put a lid on your Dutch oven and cook in the oven for 8 hours.

To add even more beef flavor, before serving I diced some beef bacon and cooked it in a cast iron for a topping.

I also caramelized an onion to use as a topping which is optional.

Top with parsley, serve and enjoy!

by Jazmin Brown