Your Store:
Change

Beef Stew

Ingredients
  • 1 tbsp. vegetable oil
  • 2 lb. beef chuck stew meat, cubed into 1″ pieces
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • salt & Pepper to taste
  • 3 cloves garlic, minced
  • 1/4 c. tomato paste
  • 6 c. low-sodium beef broth
  • 1 c. red wine
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried or fresh thyme leaves
  • 2 bay leaves
  • 1 lb. baby potatoes, halved
Directions
  1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
  4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
  5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
  6. Remove bay leaves. Season stew to taste with salt and pepper

Got a Suggestion for Our Shelves?

If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion

OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

30 Houston-Area Locations