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Classic Beef Stew with Potaotes

Ingredients

  • 3 Pounds Chuck Beef, cut in 2 inch pieces
  • 5 Pounds Yukon Gold Potatoes (peeled and quartered or cut in half)
  • 8 Ounces Baby-Cut Carrots or 3 regular peeled and cut Carrots
  • 1 Large Sweet Yellow Onion (Roughly sliced or chopped)
  • 2 Sticks Celery (Chopped)
  • 3-1/2 Cups Chicken Stock
  • 9 to 10 Ounces Tomato Paste
  • 1 Tablespoon Corn Starch
  • 1 Tablespoon Salt
  • 1/8 Teaspoon Pepper
  • 2 Teaspoons Onion Powder
  • 1/4 Teaspoon Celery Salt
  • 3/4 Cup Peas (optional)
  • 2 Teaspoon Fresh Parsley (diced)
  • 2 Teaspoon Fresh Dill Weed (diced)

Instructions

  1. Preheat your oven to 330 degrees Fahrenheit. 

  2. Add the peeled and cut potatoes to the pot.  

  3. Top the potatoes with the meat, carrots, onions, and celery.

  4. Stir the corn starch, tomato paste, salt, pepper, onion powder, and celery salt into the chicken stock and pour over the  entire dish.

  5. Cover the dish and bake in your preheated oven for 4 hours to 4 hours and 30 minutes or until the beef becomes tender.  Add the peas during the last 30 minutes of cooking so they can retain their shape.