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Recipe of the Quarter - Beef Stew (serves 6 people) 


  • 2.75 pounds boneless beef chuck roast cut into bite sized pieces
  • splash of olive oil2 tablespoons butter or olive oil
  • 2 large shallots, chopped
  • 2 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 3 yukon gold potatoes, cut into 1" pieces
  • 2 tablespoons flour
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 5 cups low sodium beef or vegetable broth
  • kosher salt and pepper


  1. In a large dutch oven, splash a bit of olive oil and turn to medium high heat. Season beef with kosher salt and black pepper. Add chopped beef chuck roast in batches, leaving enough space so it browns and doesn't steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
  2. Remove the meat and leave the drippings. Add 2 tablespoons butter or olive oil to the dutch oven along with shallots, celery, and carrots. Stir occasionally over medium heat until softened, about 3 minutes. Add garlic and mix into the vegetables. Then add the potatoes and beef. Stir in flour with a wood spoon until fully mixed in, coating all the beef and vegetables.
  3. Stir in rosemary, thyme, bay leaves, ½ teaspoon kosher salt, and finally all the broth (or any other liquid additions you're using). Bring everything to a boil over high heat and reduce heat to low. Cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Remove bay leaves and rosemary stalks before serving.