Servings: 6
2 lb beef for stew (chuck), chunks
Generous pinch of salt, season to taste later
Generous pinch of Black pepper
2-3 tablespoons olive oil
1 onion, diced
2 celery ribs, diced
3 cloves garlic, sliced
2 carrots, diced
1 tablespoon herb de Provence
15 oz tomato sauce, you may use any on your hand-crushed, chopped, or pureed
2 tbsp tomato paste
2 cups beef broth/stock
2 cups water, more if needed
2 dried bay leaves
2 beef bouillon cubes
Thickening agent:
2 teaspoons cornstarch or flour
1 teaspoon tomato paste
4-5 tablespoons of water
Finish it with 2 tablespoons of unsalted butter.
Pat down a generous pinch of salt and pepper beef. Try to mix it, so it is coated well with salt and pepper.
Heat oil over medium temperature in a heavy-based pot, preferably with the fitted lid. Add beef and sear each piece until browned on all sides, then remove onto a platter.
Drizzle a bit more oil and add onion, celery, garlic, carrots. Stir and cook for 4-5 minutes at medium temp.
Return the beef to the pot by pouring it over with beef juices over sauteed veggies and add herb de Provence. Keep stirring to coat everything.
Add liquid, beef broth, water, tomato sauce, and tomato paste. Add bay leaves and bouillon cubes.
Allow it to boil, then turn down the temp.
Cover the pot and let it cook at the low temperature (simmer) for about 2 1/2 to 3 hours or until beef is tender enough to shred. Taste your food and see if it needs more seasoning to please your taste buds.
You do not have to add a thickening agent but if you want a nice glossy sauce: mix the thickening agent of your choice with tomato paste and water. Mix until smooth and well combined.
Pour slowly over a bubbling pot of sauce.
Stir to combine, and in a few seconds, it will start to get thicker. If you made a mistake added too much of it and the sauce is too thick, add a bit of liquid, mix, and it will be just fine.
Always taste to see if you need more salt or pepper. At the very end, add two tablespoons of unsalted butter because the sauce is richer and adds a velvety smooth taste.
Serve it over mashed potatoes, pasta, or rice.
Notes
You may use a beef chuck in one piece for this although it may cook a bit longer. I would slice it in half or quarter it if you do not want to use chunks.
I do not use vine in my cooking. I never have so if you like to do that add a splash of the vine to this sauce. Also, 1 cup of Guinness strut or similar is good in this sauce.
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